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.
Revista:
Dairy

ISSN: 2624-862X

Any de publicació: 2023

Volum: 4

Número: 1

Pàgines: 222-234

Tipus: Article

DOI: 10.3390/DAIRY4010016 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus