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The Quality of Five Natural, Historical Italian Cheeses Produced in Different Months: Gross Composition, Fat-Soluble Vitamins, Fatty Acids, Total Phenols, Antioxidant Capacity, and Health Index
 
 

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Journal: Animals, 2022
Volume: 12
Number: 544

Article: Effects of Grazing Season on Physico-Chemical Characteristics and Fatty Acids of Nutritional Interest of Caciocavallo Palermitano Cheese
Authors: by Antonino Di Grigoli, Marialetizia Ponte, Adriana Bonanno, Giuseppe Maniaci and Marco Alabiso
Link: https://www.mdpi.com/2076-2615/12/5/544

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