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

✍ Scribed by Francisco José Delgado; José González-Crespo; Luis Ladero; Ramón Cava; Rosario Ramírez

• Book ID: 108827103
• Publisher: John Wiley and Sons
• Year: 2009
• Tongue: English
• Weight: 753 KB
• Volume: 44
• Category: Article
• ISSN: 0950-5423
• DOI: 10.1111/j.1365-2621.2009.01987.x