Loffi, C.; Bortolazzo, E.; Garavaldi, A.; Musi, V.; Reverberi, P.; Galaverna, G.; Sforza, S.; Tedeschi, T.
Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties. Foods 2021, 10, 770.
https://doi.org/10.3390/foods10040770
AMA Style
Loffi C, Bortolazzo E, Garavaldi A, Musi V, Reverberi P, Galaverna G, Sforza S, Tedeschi T.
Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties. Foods. 2021; 10(4):770.
https://doi.org/10.3390/foods10040770
Chicago/Turabian Style
Loffi, Cecilia, Elena Bortolazzo, Anna Garavaldi, Valeria Musi, Paolo Reverberi, Gianni Galaverna, Stefano Sforza, and Tullia Tedeschi.
2021. "Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties" Foods 10, no. 4: 770.
https://doi.org/10.3390/foods10040770
APA Style
Loffi, C., Bortolazzo, E., Garavaldi, A., Musi, V., Reverberi, P., Galaverna, G., Sforza, S., & Tedeschi, T.
(2021). Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties. Foods, 10(4), 770.
https://doi.org/10.3390/foods10040770