Fenga, I.; Alinovi, M.; Paciulli, M.; Mucchetti, G.; Chiavaro, E.
Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition. Foods 2025, 14, 1506.
https://doi.org/10.3390/foods14091506
AMA Style
Fenga I, Alinovi M, Paciulli M, Mucchetti G, Chiavaro E.
Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition. Foods. 2025; 14(9):1506.
https://doi.org/10.3390/foods14091506
Chicago/Turabian Style
Fenga, Irene, Marcello Alinovi, Maria Paciulli, Germano Mucchetti, and Emma Chiavaro.
2025. "Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition" Foods 14, no. 9: 1506.
https://doi.org/10.3390/foods14091506
APA Style
Fenga, I., Alinovi, M., Paciulli, M., Mucchetti, G., & Chiavaro, E.
(2025). Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition. Foods, 14(9), 1506.
https://doi.org/10.3390/foods14091506