Study of the biochemical changes during ripening of Ahumado de Aliva cheese: a Spanish traditional variety

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Keywords: Ahumado de Aliva cheese; Biochemical changes; Cow cheese; Lipolysis; Proteolysis; Ripening

Document Type: Research Article

DOI: http://dx.doi.org/10.1016/S0308-8146(01)00164-9

Affiliations: aArea de Tecnologa de los Alimentos, Facultad de Ciencias de Orense, Universidad de Vigo, 32004 , Orense, Spain

Publication date: September 1, 2001

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