Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/49510
Title: Comparative study of the esterified fatty acids composition of Los Pedroches cheese manufactured with either animal or vegetable rennet
Authors: Sanjuán, E. 
Millán, R. 
Gómez, R.
Fernández-SaIguero, J.
Issue Date: 1995
Publisher: 0017-3495
Journal: Grasas y Aceites 
Abstract: Total fatty acids were determined in Los Pedroches cheese samples manufactured with either animal or vegetable rennet during 100 days or ripening, using gas-liquid chromatography. Data of crude fat and of 24 relationships between fatty acids, have been calculated.No statistically significant differences were found for effect of rennet type or ripening time on esterified fatty acids composition of the cheese.
URI: http://hdl.handle.net/10553/49510
ISSN: 0017-3495
DOI: 10.3989/gya.1995.v46.i4-5.943
Source: Grasas y Aceites[ISSN 0017-3495],v. 46, p. 304-307
Appears in Collections:Artículos
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