Changes in Free Fatty Acids during Ripening of Idiazabal Cheese Manufactured at Different Times of the Year

Journal of Dairy Science

Volumn 82, Issue 5, 1999, Pages 885-890

  Chávarri, Felisa ^a   Bustamante, M Angeles ^a   Santisteban, Arantza ^a   Virto, Mailo ^a   Barron L J R ^a   De Renobales, Mertxe ^a  

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

Author keywords

Cheese ripening; Free fatty acids; Lipolysis; Ovine milk cheese

Indexed keywords

OVIS;

EID: 0347600710     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(99)75307-5     Document Type: Article

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