Chemical characterization of ‘Pecorino Di Farindola’ cheese during ripening
Sign Up to like & getrecommendations! Published in 2021 at "Italian Journal of Food Science"
DOI: 10.15586/ijfs.v33i1.1964
Abstract: This study evaluated the nutritional and sensorial characteristics of Pecorino di Farindola cheese at different commercial ripening stages. Moreover, in order to assess effectively the peculiar features of this product, the evolution of proteolysis and… read more here.
Keywords: chemical characterization; pecorino farindola; farindola cheese; cheese ripening ... See more keywords