Diezhandino, I.; Fernández, D.; Abarquero, D.; Prieto, B.; Renes, E.; Fresno, J.M.; Tornadijo, M.E.
Changes in the Concentration and Profile of Free Fatty Acids during the Ripening of a Spanish Blue-Veined Cheese Made from Raw and Pasteurized Cow and Goat Milk. Dairy 2023, 4, 222-234.
https://doi.org/10.3390/dairy4010016
AMA Style
Diezhandino I, Fernández D, Abarquero D, Prieto B, Renes E, Fresno JM, Tornadijo ME.
Changes in the Concentration and Profile of Free Fatty Acids during the Ripening of a Spanish Blue-Veined Cheese Made from Raw and Pasteurized Cow and Goat Milk. Dairy. 2023; 4(1):222-234.
https://doi.org/10.3390/dairy4010016
Chicago/Turabian Style
Diezhandino, Isabel, Domingo Fernández, Daniel Abarquero, Bernardo Prieto, Erica Renes, José MarÃa Fresno, and MarÃa Eugenia Tornadijo.
2023. "Changes in the Concentration and Profile of Free Fatty Acids during the Ripening of a Spanish Blue-Veined Cheese Made from Raw and Pasteurized Cow and Goat Milk" Dairy 4, no. 1: 222-234.
https://doi.org/10.3390/dairy4010016
APA Style
Diezhandino, I., Fernández, D., Abarquero, D., Prieto, B., Renes, E., Fresno, J. M., & Tornadijo, M. E.
(2023). Changes in the Concentration and Profile of Free Fatty Acids during the Ripening of a Spanish Blue-Veined Cheese Made from Raw and Pasteurized Cow and Goat Milk. Dairy, 4(1), 222-234.
https://doi.org/10.3390/dairy4010016
