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
- Diezhandino, I.
- Fernández, D.
- Abarquero, D.
- Prieto, B.
- Renes, E.
- Fresno, J.M.
- Tornadijo, M.E.
ISSN: 2624-862X
Datum der Publikation: 2023
Ausgabe: 4
Nummer: 1
Seiten: 222-234
Art: Artikel
