Biochemical changes in Picon Bejes-Tresviso cheese, a Spanish blue-veined variety, during ripening - Afuega'l Pitu, Maldeva, La Peral, tipo Urbies

Author： Prieto B.   Urdiales R.   Franco I.   Tornadijo M.E.   Fresno J.M.   Carballo J.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.67, Iss.4, 1999-12, pp. : 415-421

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