Description of “Ovino Belmontese”, a new semisoft sheep's milk cheese processed using “Italico” cheese technology-Reference-Cited by-同舟云学术

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Description of “Ovino Belmontese”, a new semisoft sheep's milk cheese processed using “Italico” cheese technology

Published:2024-08 Issue: Volume:60 Page:104450
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Gaglio Raimondo^ORCID,Garofalo Giuliana^ORCID,Taspinar Tansu^ORCID,Busetta Gabriele^ORCID,Barbera Marcella^ORCID,Sutera Anna Maria,Alfonzo Antonio^ORCID,Sardina Maria Teresa^ORCID,Erten Hüseyin,Settanni Luca^ORCID

Funder

Çukurova Universitesi

Regione Siciliana Assessorato regionale dell'agricoltura dello sviluppo rurale e della pesca mediterranea

Publisher

Elsevier BV

Reference77 articles.

1. AOAC official method 926.08. Loss on drying (moisture) in cheese,2012

2. AOAC official method 2000.18. Fat content of raw and pasteurized whole milk, Gerber method by weight,2012

3. AOAC Determination of nitrogen (total) in cheese, Kjeldahl method,2012

4. AOAC official method 945.46. Ash of milk, gravimetric method,2012

5. Characterization of conjugated diene fatty acids in milk, dairy products, and lamb tissues;Banni;Journal of Nutritional Biochemistry,1996

Cited by 1 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. Comprehensive analysis of Moringa oleifera leaves’ antioxidant properties in ovine cheese;Food Bioscience;2024-10

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