Effect of cooking temperature on alkaline phosphatase in the production of raw-milk Pecorino cheese

Autor:	Licitra, Giuseppe, Vita Maria Marino, Giovanni, Belvedere, Mangione, Guido, Antonio, Difalco, Rosario, Petriglieri, Margherita, Caccamo
Jazyk:	angličtina
Rok vydání:	2022
Předmět:	cooking temperature alkaline phosphatase raw-milk cheeses cooking temperature alkaline phosphatase raw-milk cheeses
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=od______4731::f88546f2e2ceec2d7a05c4daa1151999 https://hdl.handle.net/20.500.11769/552473 Zobrazit plný text záznamu