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Biochemical changes in Picon Bejes-Tresviso cheese, a Spanish blue-veined variety, during ripening






Food Chemistry 67(4): 415-421

Biochemical changes in Picon Bejes-Tresviso cheese, a Spanish blue-veined variety, during ripening

The changes in the total chemical composition, physicochemical parameters, nitrogen fractions, caseins and their degradation products, and some fat characteristics were studied during the ripening of 10 batches of Picon Bejes-Tresviso cheese made in the north of Spain. The composition and physicochemical parameters at the end of ripening did not differ very much from those found in other Spanish and European blue-veined cheeses.

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Accession: 003052394

DOI: 10.1016/S0308-8146(99)00140-5



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