Characterization and biochemical changes during the ripening of a Spanish craft goat's milk cheese (Armada variety)

Author： Sorensen R. Novak N. Glazov O.N. Arzhaev A.I. Denisov I.N. Fresno J.M. Tornadijo M.E. Carballo J. Gonzalez-Prieto J. Bernardo A.

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.55, Iss.3, 1996-03, pp. : 225-230

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