Evolution of Free Fatty Acid Profile During Ripening in Cheeses Manufactured from Bovine, Ovine and Caprine Milks with Extracts of Cynara Cardunculus as Coagulant

AuthID
 P-001-D1S
3
Author(s)
Sousa, MJ
·
Balcao, VM
·
Document Type
Article
Year published
1997
Published
in ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, ISSN: 1431-4630
Volume: 205, Issue: 2, Pages: 104-107 (4)
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Publication Identifiers
SCOPUS: 2-s2.0-53249119189
Wos: WOS:A1997XQ41400004
Source Identifiers
ISSN: 1431-4630
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