Free fatty acid content of Manchego-type cheese salted by brine vacuum impregnation

International Dairy Journal

Volumn 10, Issue 8, 2000, Pages 563-568

  Pavia, M ^a   Trujillo, A J ^a   Sendra, E ^b   Guamis, B ^a   Ferragut, V ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

^b MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Lipolysis; Manchego; Salting

Indexed keywords

CHEESE RIPENING; DETERMINATION OF CONTENT; ENZYME ACTIVITY; FATTY ACID; GAS CHROMATOGRAPHY; ORGANOLEPTIC PROPERTY; SALTING; TRIACYLGLYCEROL LIPASE;

EID: 0033662627     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(00)00083-2     Document Type: Article

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