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- W2045481844 abstract "Abstract Free and esterified fatty acids and the major groups of triacylglycerol in Afuega’l Pitu cheese have been identified and quantitated over a maturation period of 60 d by capillary gas chromatography. Levels of lipolysis were slight at the end of ripening, with a total free fatty acid content of 5604 mg/kg of cheese. At the same time, the short‐chain esterified fatty acids and short‐chain triglyceride contents decreased slightly." @default.
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- W2045481844 date "1993-10-01" @default.
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- W2045481844 title "Fat modification in afuegal’l pitu cheese during ripening by capillary gas chromatography" @default.
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- W2045481844 doi "https://doi.org/10.1007/bf02543033" @default.
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