Changes in free fatty acids during ripening of idiazabal cheese manufactured at different times of the year

Changes in free fatty acids during ripening of idiazabal cheese manufactured at different times of the year

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Detalles Bibliográficos
Publicado en:	Journal of Dairy Science
Autor principal:	Chávarri, Felisa
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Dairy Science v. 82, no. 5 (1999), p. 885-890
Materias:	Alimentos Productos lácteos Queso de oveja Maduramiento Acidos grasos Acidos grasos libres Lipólisis
Publicación relacionada:	Contenido en: Journal of Dairy Science

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