Effect of farming system and cheesemaking technology on the physicochemical characteristics, fatty acid profile, and sensory properties of Caciocavallo Palermitano cheese

✍ Scribed by A. Bonanno; G. Tornambè; V. Bellina; C. De Pasquale; F. Mazza; G. Maniaci; A. Di Grigoli

• Book ID: 119933733
• Publisher: American Dairy Science Association
• Year: 2013
• Tongue: English
• Weight: 1012 KB
• Volume: 96
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.2012-5973