Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese
| Autor: | Serrapica, F., Uzun, P., Masucci, F. *, Napolitano, F., Braghieri, A., Genovese, A., Sacchi, R., Romano, R., Barone, C.M.A., Di Francia, A. |
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| Zdroj: | In Journal of Dairy Science February 2020 103(2):1391-1403 |
| Databáze: | ScienceDirect |
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