The multivariate effect of chemical and oxidative characteristics of Buffalo Mozzarella cheese produced with different contents of frozen curd-Reference-Cited by-同舟云学术

The multivariate effect of chemical and oxidative characteristics of Buffalo Mozzarella cheese produced with different contents of frozen curd

Published:2022-06-24 Issue:4 Volume:75 Page:850-863
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Tripaldi Carmela¹,Palocci Giuliano¹^ORCID,Rinaldi Simona¹^ORCID,Di Giovanni Sabrina¹,Cali Massimo¹,Renzi Gianluca¹,Costa Corrado²

Affiliation:

1. Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA) Centro di ricerca Zootecnia e Acquacoltura Via Salaria 31, Monterotondo 00015 Rome Italy

2. Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA) Centro di ricerca Ingegneria e Trasformazioni agroalimentari Via della Pascolare 16, Monterotondo 00015 Rome Italy

Funder

Ministero delle Politiche Agricole Alimentari e Forestali

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12888

Reference65 articles.

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3. Tanker Milk Variability According to Farm Feeding Practices: Vitamins A and E, Carotenoids, Color, and Terpenoids

4. Faunal activity rhythms influencing early community succession of an implanted whale carcass offshore Sagami Bay, Japan

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