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.
Aldizkaria:
Dairy

ISSN: 2624-862X

Argitalpen urtea: 2023

Alea: 4

Zenbakia: 1

Orrialdeak: 222-234

Mota: Artikulua

DOI: 10.3390/DAIRY4010016 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus