Free fatty acids and oxidative changes of a Spanish soft...

International Journal of Food Science & Technology 2009 Vol. 44; Iss. 9

Free fatty acids and oxidative changes of a Spanish soft cheese (PDO ‘Torta del Casar’) during ripening

Francisco José Delgado, José González-Crespo, Luis Ladero, Ramón Cava, Rosario Ramírez
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Volume:
44
Year:
2009
Language:
english
Pages:
8
DOI:
10.1111/j.1365-2621.2009.01987.x
File:
PDF, 753 KB
english, 2009
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