Chemical and texture characteristics and sensory properties of “mozzarella” cheese from different feeding systems
The aim of this study was describing the chemical composition, the rheological characteristics and the sensory properties of “mozzarella” cheese produced with milk from buffalos fed with different diets. The study involved two farms and four feeding systems. In farm C, one group was most...
Tallennettuna:
| Päätekijät: | , , , , , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Taylor & Francis Group
2010-02-01
|
| Sarja: | Italian Journal of Animal Science |
| Aiheet: | |
| Linkit: | http://www.aspajournal.it/index.php/ijas/article/view/1214 |
| Tagit: |
Ei tageja, Lisää ensimmäinen tagi!
|