Changes in the Concentration and Profile of Free Fatty Acids during the Ripening of a Spanish Blue-Veined Cheese Made from Raw and Pasteurized Cow and Goat Milk

  1. Diezhandino, I.
  2. Fernández, D.
  3. Abarquero, D.
  4. Prieto, B.
  5. Renes, E.
  6. Fresno, J.M.
  7. Tornadijo, M.E.

ISSN: 2624-862X

Year of publication: 2023

Volume: 4

Issue: 1

Pages: 222-234

Type: Article

DOI: 10.3390/DAIRY4010016 GOOGLE SCHOLAR lock_openOpen access editor