Picon Bejes-Tresviso blue cheese: An overall biochemical survey throughout the ripening process

International Dairy Journal

Volumn 10, Issue 3, 2000, Pages 159-167

  Prieto, Bernardo ^a   Franco, Inmaculada ^b   Fresno, José M ^a   Bernardo, Ana ^a   Carballo, Javier ^b  

^a UNIVERSITY OF LEÓN   (Spain)

^b UNIVERSITY OF VIGO   (Spain)

Author keywords

Biochemical changes; Blue cheese; Lipolysis; Picon Bejes Tresviso cheese; Proteolysis; Ripening

Indexed keywords

AMINO ACID; BLUE CHEESE; CHEESE RIPENING; EUROPE; GLUTAMIC ACID; LEUCINE; LIPOLYSIS; LYSINE; MYRISTIC ACID; OLEIC ACID; PALMITIC ACID; PHENYLALANINE; PROTEIN HYDROLYSIS; SPAIN; VALINE;

EID: 0033836115     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(00)00032-7     Document Type: Article

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