Free fatty acids and oxidative changes of a Spanish soft cheese (PDO 'Torta del Casar') during ripening

Literals

ou:bibtex
- @article{Cava2009,title = {Free fatty acids and oxidative changes of a Spanish soft cheese (PDO {'}Torta del Casar{'}) during ripening},journal = {International Journal of Food Science and Technology},year = {2009},volume = {44},number = {9},pages = {1721-1728},author = {Delgado, F.J. and Gonz{\'a}lez-Crespo, J. and Ladero, L. and Cava, R. and Ram{\'i}rez, R.}}
bibo:page_range
- 1721-1728
fabio:hasPublicationYear
- 2009
ou:eid
- 2-s2.0-68949103867
dcterms:contributor
- Delgado, F.J., González-Crespo, J., Ladero, L., Cava, R., Ramírez, R.
dcterms:creator
- Delgado F.J.
bibo:eissn
- 1365-2621
vivo:identifier
- 2009-629
bibo:doi
- 10.1111/j.1365-2621.2009.01987.x
bibo:issn
- 0950-5423
dcterms:publisher
- International Journal of Food Science and Technology
ou:tipoPublicacion
- Article
dcterms:title
- Free fatty acids and oxidative changes of a Spanish soft cheese (PDO 'Torta del Casar') during ripening
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=68949103867&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-68949103867&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=68949103867&origin=inward
bibo:volume
- 44