The inclusion of fresh forage in the lactating buffalo diet affects fatty acid and sensory profile of mozzarella cheese-Reference-Cited by-同舟云学术

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The inclusion of fresh forage in the lactating buffalo diet affects fatty acid and sensory profile of mozzarella cheese

Published:2018-08 Issue:8 Volume:101 Page:6752-6761
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Uzun P.,Masucci F.,Serrapica F.,Napolitano F.,Braghieri A.,Romano R.,Manzo N.,Esposito G.,Di Francia A.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference58 articles.

1. Textural characteristics of low fat, full fat and smoked cheeses: Sensory and instrumental approaches;Adhikari;Food Qual. Prefer.,2003

2. Effect of dairy production systems on the sensory characteristics of Cantal cheeses: A plant-scale study;Agabriel;Anim. Res.,2004

3. Composition and sensory profiling of probiotic Scamorza ewe milk cheese;Albenzio;J. Dairy Sci.,2013

4. Functional foods development in the European market: A consumer perspective;Annunziata;J. Funct. Foods,2011

5. Official Methods of Analysis,2002

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