Article Versions Notes

Formaggioni P, Malacarne M, Franceschi P, Zucchelli V, Faccia M, Battelli G, Brasca M, Summer A. Characterisation of Formaggella della Valle di Scalve Cheese Produced from Cows Reared in Valley Floor Stall or in Mountain Pasture: Fatty Acids Profile and Sensory Properties. Foods. 2020; 9(4):383. https://doi.org/10.3390/foods9040383

Formaggioni, Paolo, Massimo Malacarne, Piero Franceschi, Valentina Zucchelli, Michele Faccia, Giovanna Battelli, Milena Brasca, and Andrea Summer. 2020. "Characterisation of Formaggella della Valle di Scalve Cheese Produced from Cows Reared in Valley Floor Stall or in Mountain Pasture: Fatty Acids Profile and Sensory Properties" Foods 9, no. 4: 383. https://doi.org/10.3390/foods9040383

Formaggioni, P., Malacarne, M., Franceschi, P., Zucchelli, V., Faccia, M., Battelli, G., Brasca, M., & Summer, A. (2020). Characterisation of Formaggella della Valle di Scalve Cheese Produced from Cows Reared in Valley Floor Stall or in Mountain Pasture: Fatty Acids Profile and Sensory Properties. Foods, 9(4), 383. https://doi.org/10.3390/foods9040383