Rodríguez‐Pinilla Joaquín

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Active since

2010

Affiliations

Centro Tecnológico Agroalimentario de Extremadura(Current)

Rodríguez‐Pinilla Joaquín is an author at Centro Tecnológico Agroalimentario de Extremadura specializing in texture changes during ripening, cheese ripening kinetics, and proteolysis kinetics.

Publications per year

2010–2010

Publications

Proteolysis and texture changes of a Spanish soft cheese (‘Torta del Casar’) manufactured with raw ewe milk and vegetable rennet during ripening

Delgado Francisco‐José, Rodríguez‐Pinilla Joaquín, González‐Crespo José et al. · International Journal of Food Science & Technology · 2010 · 50 citations

Agriculture, Dairy Science, Food Science +17

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