Influence of salt content on the triglyceride composition of Idiazabal cheese during ripening

  1. Nájera, A.I.
  2. Barcina, Y.
  3. De Renobales, M.
  4. Barron, L.J.R.
Revue:
Lait

ISSN: 0023-7302

Année de publication: 1999

Volumen: 79

Número: 5

Pages: 527-534

Type: Article

DOI: 10.1051/LAIT:1999543 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus