The evolution of free fatty acids during the ripening of Idiazábal cheese: Influence of rennet type

  1. Larráyoz, P.
  2. Martínez, M.T.
  3. Barrón, L.J.R.
  4. Torre, P.
  5. Barcina, Y.
Aldizkaria:
European Food Research and Technology

ISSN: 1438-2385,  1438-2377

Argitalpen urtea: 1999

Alea: 210

Zenbakia: 1

Orrialdeak: 9-12

Mota: Artikulua

DOI: 10.1007/S002170050525 GOOGLE SCHOLAR
Datuen iturria: Scopus