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.
Revue:
Journal of Dairy Science

ISSN: 0022-0302

Année de publication: 1999

Volumen: 82

Número: 5

Pages: 885-890

Type: Article

DOI: 10.3168/JDS.S0022-0302(99)75307-5 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus