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Di Trana A, Sabia E, Di Rosa AR, Addis M, Bellati M, Russo V, Dedola AS, Chiofalo V, Claps S, Di Gregorio P, et al. Caciocavallo Podolico Cheese, a Traditional Agri-Food Product of the Region of Basilicata, Italy: Comparison of the Cheese’s Nutritional, Health and Organoleptic Properties at 6 and 12 Months of Ripening, and Its Digital Communication. Foods. 2023; 12(23):4339. https://doi.org/10.3390/foods12234339

Di Trana, Adriana, Emilio Sabia, Ambra Rita Di Rosa, Margherita Addis, Mara Bellati, Vincenzo Russo, Alessio Silvio Dedola, Vincenzo Chiofalo, Salvatore Claps, Paola Di Gregorio, and et al. 2023. "Caciocavallo Podolico Cheese, a Traditional Agri-Food Product of the Region of Basilicata, Italy: Comparison of the Cheese’s Nutritional, Health and Organoleptic Properties at 6 and 12 Months of Ripening, and Its Digital Communication" Foods 12, no. 23: 4339. https://doi.org/10.3390/foods12234339

Di Trana, A., Sabia, E., Di Rosa, A. R., Addis, M., Bellati, M., Russo, V., Dedola, A. S., Chiofalo, V., Claps, S., Di Gregorio, P., & Braghieri, A. (2023). Caciocavallo Podolico Cheese, a Traditional Agri-Food Product of the Region of Basilicata, Italy: Comparison of the Cheese’s Nutritional, Health and Organoleptic Properties at 6 and 12 Months of Ripening, and Its Digital Communication. Foods, 12(23), 4339. https://doi.org/10.3390/foods12234339