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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

Diezhandino, Isabel, Domingo Fernández, Daniel Abarquero, Bernardo Prieto, Erica Renes, José María Fresno, and María 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

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