Changes in Free Fatty Acids during Ripening of Idiazabal Cheese Manufactured at Different Times of the Year

  1. Chávarri, F.
  2. Bustamante, M.A.
  3. Santisteban, A.
  4. Virto, M.
  5. Barrón, L.J.R.
  6. De Renobales, M.
Aldizkaria:
Journal of Dairy Science

ISSN: 0022-0302

Argitalpen urtea: 1999

Alea: 82

Zenbakia: 5

Orrialdeak: 885-890

Mota: Artikulua

DOI: 10.3168/JDS.S0022-0302(99)75307-5 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus