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Foods2026, 15(3), 428;https://doi.org/10.3390/foods15030428 
(registering DOI)
Journal: FoodsVolume: 15Number: 428
Article: Relationship Between Rennet Coagulation Properties of Milk, Cheese-Making Losses, and Cheese Yield in Manufacture of Parmigiano Reggiano PDO Cheese
  • Authors:
  • Piero Franceschi1,*,
  • Davide Barbanti1 and
  • Francesca Martuzzi1
  • et al.
Link: https://www.mdpi.com/2304-8158/15/3/428

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