Gagliano, M.A.; Tura, M.; Soglia, F.; Cevoli, C.; Barbieri, S.; Braschi, G.; Bendini, A.; Gallina Toschi, T.; Petracci, M.; Valli, E.
Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay. Foods 2025, 14, 1781.
https://doi.org/10.3390/foods14101781
AMA Style
Gagliano MA, Tura M, Soglia F, Cevoli C, Barbieri S, Braschi G, Bendini A, Gallina Toschi T, Petracci M, Valli E.
Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay. Foods. 2025; 14(10):1781.
https://doi.org/10.3390/foods14101781
Chicago/Turabian Style
Gagliano, Mara Antonia, Matilde Tura, Francesca Soglia, Chiara Cevoli, Sara Barbieri, Giacomo Braschi, Alessandra Bendini, Tullia Gallina Toschi, Massimiliano Petracci, and Enrico Valli.
2025. "Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay" Foods 14, no. 10: 1781.
https://doi.org/10.3390/foods14101781
APA Style
Gagliano, M. A., Tura, M., Soglia, F., Cevoli, C., Barbieri, S., Braschi, G., Bendini, A., Gallina Toschi, T., Petracci, M., & Valli, E.
(2025). Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay. Foods, 14(10), 1781.
https://doi.org/10.3390/foods14101781
