Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese.
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| Description | scientific article published on 28 October 2014 |
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author: Fausto Gardini Maria Schirone Rosalba Lanciotti Giampiero Sacchetti Rosanna Tofalo Francesca Patrignani |
| Publication date | October 28, 2014 |
| Language | English |
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