Importancia sanitaria del crecimiento de mohos en quesos y medidas de control = Contamination of cheeses by molds and prevention methodsSERRANO, C. E; PARDO, J. E; SERRANO, E et al.Alimentaria. 1997, Num 281, pp 75-79, issn 0300-5755Article

Composicion fisico-quimica de la leche de oveja Manchega variedad negra = Physicochemical composition of ovine milk from the black variety of Manchega breedGONZALEZ, M. E; MONTORO, V; SERRANO, C. E et al.Alimentaria. 1997, Num 288, pp 23-24, issn 0300-5755Article

Parámetros básicos de composición de quesos de vaca y quesos mezcla de la región sur de España = Composition of cheeses made from cow milk and mixtures of milks in the south region of SpainBARRIOS, M. J; MEDINA, L. M; SERRANO, C. E et al.Alimentaria. 1996, Num 274, pp 61-64, issn 0300-5755Article

Comparison of three M17 media for the enumeration of Streptococcus thermophilus in fermented dairy productsJORDANO, R; SERRANO, C. E; TORRES, M et al.Journal of food protection. 1992, Vol 55, Num 12, pp 999-1000, issn 0362-028XArticle

Estudio fisico-quimico del queso manchego con denominación de origen = Physico-chemical characteristics of Manchego cheeseSERRANO, C. E; GARCIA, C; MEDINA, L. M et al.Alimentaria. 1997, Num 281, pp 81-82, issn 0300-5755Article

Aplicacion experimental del Sistema ARICPC en una queseria artesanal = Application of Hazard Analysis Critical Control Points (HACCP) in a traditional cheese factorySERRANO, C. E; GONZALEZ, M. E; SERRANO, E et al.Alimentaria. 1997, Num 288, pp 25-27, issn 0300-5755Article