Arzúa-Ulloa (German Wikipedia)

Analysis of information sources in references of the Wikipedia article "Arzúa-Ulloa" in German language version.

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C. A. Tovar, C. A. Cerdeirina, L. Romani, B. Prieto, J. Carballo: Viscoelastic behavior of Arzúa‐Ulloa cheese. In: Journal of texture studies. Band 34, Nr. 2, 2003, S. 115–129, doi:10.1111/j.1745-4603.2003.tb01370.x (englisch).
S. Menéndez, Juan A. Centeno, R. Godı́nez, J. L. Rodrı́guez-Otero: Effects of Lactobacillus strains on the ripening and organoleptic characteristics of Arzúa-Ulloa cheese. In: International Journal of Food Microbiology. Band 59, Nr. 1-2, 2000, S. 37–46, doi:10.1016/S0168-1605(00)00286-5 (englisch).
M. R. Atanassova, C. Fernández-Otero, P. Rodríguez-Alonso, I. C. Fernández-No, J. I. Garabal, J. A. Centeno: Characterization of yeasts isolated from artisanal short-ripened cows' cheeses produced in Galicia (NW Spain). In: Food Microbiology. Band 53, Part B, 2016, S. 172–181, doi:10.1016/j.fm.2015.09.012 (englisch).
Patricia Rodríguez-Alonso, Juan A. Centeno, J. Ignacio Garabal: Comparison of the volatile profiles of Arzúa-Ulloa and Tetilla cheeses manufactured from raw and pasteurized milk. In: LWT – Food Science and Technology. Band 42, Nr. 10, 2009, S. 1722–1728, doi:10.1016/j.lwt.2009.04.002 (englisch).