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

Ano de publicación: 2023

Volume: 4

Número: 1

Páxinas: 222-234

Tipo: Artigo

DOI: 10.3390/DAIRY4010016 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus