The evolution of free fatty acids during the ripening of Idiazábal cheese: Influence of rennet type

European Food Research and Technology

Volumn 210, Issue 1, 1999, Pages 9-12

  Larráyoz, Patricia ^a   Martínez, María Teresa ^a   Barrón, Luis J R ^b   Torre, Paloma ^c   Barcina, Yolanda ^c  

^a Laboratorio Municipal de Pamplona   (Spain)

^b UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

^c PUBLIC UNIVERSITY OF NAVARRE   (Spain)

Author keywords

Capric acid; Caproic acid; Free fatty acid; Idiaz bal cheese; Rennet type

Indexed keywords

EID: 0001920355     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050525     Document Type: Article

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