The effect of dairy herd and industry-related factors on Parmigiano Reggiano PDO cheese-making traits evaluated by FT-IR spectroscopy
| Autor: | Molle, Arnaud a, Summer, Andrea a, Stocco, Giorgia a, ⁎, Barbin, Douglas Fernandes b, do Nascimento Rangel, Adriano Henrique c, Ceresa, Paolo d, Cipolat-Gotet, Claudio a |
|---|---|
| Zdroj: | In Food Chemistry 1 April 2025 470 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect