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Journal: Appl. Sci., 2025
Volume: 15
Number: 10057
10057
Article: The Affinage of Cheese Using Artisanal Beers from Ricotta Whey: A Sustainable Way to Differentiate Traditional Cheeses
Authors: by Margherita Caccamo, Catia Pasta, Rosario Petriglieri, Antonio Difalco, Giacomo Antonio Calandra Checco, Giovanni Farina, Giovanni Belvedere, Giovanni Marino, Samuel David Alcaine and Cinzia Caggia
Link: https://www.mdpi.com/2076-3417/15/18/10057

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