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Changes in the nitrogen and lipid fractions of Cabrales cheese

AuthorsAlonso López, Leocadio ; Juárez, Manuela ; Ramos, Mercedes
Issue Date1986
International Dairy Federation
CitationMILK the vital force: 95 (1986)
AbstractCabrales cheese is artisanal blue cheese made from cow’s milk with 20–30% goat’s and ewe’s milk. This study deals with the changes taking place in the proteins and lipids in Cabrales cheese during ripening.
DescriptionTrabajo presentado en el XXII International Dairy Congress, celebrado en La Haya del 29 de septiembre al 3 de octubre de 1986.-- Book Subtitle: POSTERS Presented at the XXII International Dairy Congress, The Hague, September 29 – October 3, 1986
Publisher version (URL)http://dx.doi.org/10.1007/978-94-009-3733-8_79
Identifiersdoi: 10.1007/978-94-009-3733-8_79
isbn: 978-90-277-2330-7
Appears in Collections:(IF) Libros y partes de libros
(IFI) Libros y partes de libros
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