Seasonal variations in the free fatty acid composition of Manchego cheese and changes during ripening

European Food Research and Technology

Volumn 210, Issue 5, 2000, Pages 314-317

  Poveda, Justa M ^a   Pérez Coello, M Soledad ^a   Cabezas, Lourdes ^a  

^a Campus Universitario s n   (Spain)

Author keywords

Free fatty acids; Manchego cheese; Ripening time

Indexed keywords

EID: 0000561457     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050556     Document Type: Article

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