Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese-Reference-Cited by-同舟云学术

Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese

Published:2014-10-28 Issue:11 Volume:95 Page:2252-2263
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Suzzi Giovanna¹,Sacchetti Giampiero¹,Patrignani Francesca²,Corsetti Aldo¹,Tofalo Rosanna¹,Schirone Maria¹,Fasoli Giuseppe¹,Gardini Fausto²,Perpetuini Giorgia¹,Lanciotti Rosalba²

Affiliation:

1. Faculty of Bioscience and Agro-Food and Environmental Technology; University of Teramo; Via Carlo R. Lerici 1 I-64023 Mosciano Sant'Angelo (TE) Italy

2. Department of Agricultural and Food Sciences; University of Bologna; P.zza Goidanich 60 I-47521 Cesena (FC) Italy

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

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4. The influence of the enzymatic composition of lamb rennet paste on some properties of experimentally produced PDO Fiore Sardo cheese;Addis;Int Dairy J,2005

5. Characteristics of rennet and other enzymes from small ruminants used in cheese production (review);Moschopoulou;Small Ruminant Res,2011

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