Physicochemical and microbiological characterisation of a typical Italian raw ewe's milk cheese: Pecorino bagnolese

Autor: Mazzocca, Roberta, Di Paolo, Marika, Peruzy, Maria Francesca, Rippa, Antonio, Santoro, Adriano Michele Luigi, Peretti, Vincenzo, Marrone, Raffaele, Murru, Nicoletta
Zdroj: In International Dairy Journal October 2024 157
Databáze: ScienceDirect
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