Evolution of free fatty acid profile during ripening in cheeses manufactured from bovine, ovine and caprine milks with extracts of Cynara cardunculus as coagulant
- 4 August 1997
- journal article
- research article
- Published by Springer Science and Business Media LLC in Zeitschrift Für Lebensmitteluntersuchung Und -Forschung A
- Vol. 205 (2), 104-107
- https://doi.org/10.1007/s002170050133