Evolution of the sensory characteristics of Parmigiano–Reggiano cheese to the present day-Reference-Cited by-同舟云学术

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Evolution of the sensory characteristics of Parmigiano–Reggiano cheese to the present day

Published:2010-12 Issue:8 Volume:21 Page:901-905
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Zannoni Mario

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference40 articles.

1. Il formaggio di grana e le sue esigenze;A.D.;L’agricoltore reggiano,1905

2. Il formaggio Parmigiano Caratteristiche, pratica di lavorazione e nuovi indirizzi tecnologici;Bartoli,1947

3. Grande dizionario della lingua italiana;Battaglia,1970

4. Saggio intorno alla fabbricazione del cacio detto Parmigiano;Bayle-Barelle;Giornale d’agricoltura,1808

5. Guide to the smell, aroma and taste evaluation of hard and semi-hard cheeses;Bérodier,1997

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