| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541505 | Food Chemistry | 2011 | 11 Pages |
Abstract
⺠Castelmagno PDO cheese is an Italian PDO cheese that needs 4-5 days of cheesemaking. ⺠No data are available on its chemical and textural characteristic during manufacturing and ripening. ⺠The final characteristic of cheese are strongly influence by the biochemical pathways during its manufacturing and ripening.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Marta Bertolino, Paola Dolci, Manuela Giordano, Luca Rolle, Giuseppe Zeppa,