Fatty acid and sensory profiles of Caciocavallo cheese as affected by management system

Autor:	Esposito, G. *, Masucci, F. †, Napolitano, F. ‡, Braghieri, A. ‡, Romano, R. †, Manzo, N. †, Di Francia, A. †
Zdroj:	In Journal of Dairy Science April 2014 97(4):1918-1928
Databáze:	ScienceDirect
Externí odkaz:	Zobrazit plný text záznamu