Comparison of chemical composition of organic and conventional Italian cheeses from parallel production-Reference-Cited by-同舟云学术

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Comparison of chemical composition of organic and conventional Italian cheeses from parallel production

Published:2023-10 Issue:10 Volume:106 Page:6646-6654
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Manuelian C.L.^ORCID,Pozza M.,Franzoi M.^ORCID,Righi F.^ORCID,Schmutz U.^ORCID,De Marchi M.^ORCID

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference27 articles.

1. An analysis of transformations;Box-Cox;J. R. Stat. Soc. [Ser A],1964

2. Fat composition of organic and conventional retail milk in northeast England;Butler;J. Dairy Sci.,2011

3. Preparation of ester derivatives of fatty acids for chromatographic analysis;Christie,1993

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Chemometric characterization of the fatty acid and trace element profiles of organic and conventional Galician cheeses;Applied Food Research;2024-12

2. Microbial Community Profiling from Natural Whey Starter to Mozzarella among Different Artisanal Dairy Factories in Apulia Region (Italy);Fermentation;2023-10-16

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