Pecorino of appennino reggiano cheese: Evaluation of ripening time using selected physical properties

Italian Journal of Food Science

Volumn 22, Issue 1, 2010, Pages 54-59

  Rinaldi, M ^a   Chiavaro, E ^a   Massini, R ^a  

^a UNIVERSITY OF PARMA   (Italy)

Author keywords

Colour; Pecorino cheese; Ripening time; Statistical model; Texture

Indexed keywords

EID: 77952414051     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (22)

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