Study of the biochemical changes during ripening of Ahumado de Aliva cheese: a Spanish traditional variety

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

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.74, Iss.4, 2001-09, pp. : 463-469

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract