Use of changes in triacylglycerols during ripening of...

International Dairy Journal 2006 Vol. 16; Iss. 12

Use of changes in triacylglycerols during ripening of cheeses with high lipolysis levels for detection of milk fat authenticity

Javier Fontecha, Isabel Mayo, Gema Toledano, Manuela Juárez
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Volume:
16
Year:
2006
Language:
english
DOI:
10.1016/j.idairyj.2005.12.005
File:
PDF, 171 KB
english, 2006
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