Study of the lipidic fraction of the artisanal blue cheeses from the Principado de Asturias
A study concerning the lipidic fraction in relation to esterified fatty acids composition, free fatty acids contents, triglyceride analysis and gross composition characteristics from artisanal blue cheeses made in the Principado de Asturias was carried out. Gas chromatography with capilar column and...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1994-08-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1004 |