Seasonal effect on the technological and chemical traits of sheep “ricotta Pistoiese” cheese
The “ricotta di pecora pistoiese” is comprised in the list of the traditional agrofood products of Tuscany and the relative PDO (Protected Designation of Origin) has be required. This research, analysing the making process, aimed to evaluate its chemical and nutritive traits as influence...
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| Main Authors: | , , , , |
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| Format: | Artigo |
| Language: | Inglês |
| Published: |
Taylor & Francis Group
2010-01-01
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| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/454 |
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