Internal mould - Ripened cheeses: Characteristics, composition and proteolysis of the main European blue vein varieties

Italian Journal of Food Science

Volumn 16, Issue 4, 2004, Pages 437-445

  Fernandez Salguero J ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Bleu de Bresse; Blue veined cheeses; Cabrales; Danablu; Edelpilzk se; Gorgonzola; Mould ripened cheeses; Roquefort; Stilton

Indexed keywords

EID: 13444256516     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (18)

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