Does milk treatment before cheesemaking affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study-Reference-Cited by-同舟云学术

Does milk treatment before cheesemaking affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study

Published:2012-10 Issue:10 Volume:95 Page:5485-5494
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Franciosi E.,Gardini F.,Monfredini L.,Tabanelli G.,Fabris A.,Endrizzi I.,Poznanski E.,Gasperi F.,Cavazza A.

Funder

Provincia Autonoma di Trento

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference36 articles.

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4. Determination of nitrogen fractions in cheese: Evaluation of a collaborative study;Bütikofer;Lebensm. Wiss. Technol.,1993

5. La caratterizzazione dei formaggi trentini attraverso la frazione volatile;Carlin,2005

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