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Journal: Foods, 2021
Volume: 10
Number: 770
770
Article: Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties
Authors: by Cecilia Loffi, Elena Bortolazzo, Anna Garavaldi, Valeria Musi, Paolo Reverberi, Gianni Galaverna, Stefano Sforza and Tullia Tedeschi
Link: https://www.mdpi.com/2304-8158/10/4/770

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