Effect of a pre-treatment of milk with high pressure homogenization on yield as well as on microbiological, lipolytic and proteolytic patterns of "Pecorino" cheese
| Image |  |
|---|---|
| Description | article by Lucia Vannini et al published 10 December 2008 in International Journal of Food Microbiology |
| Author/s | |
| Publication date | December 10, 2008 |
| Language | English |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |