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Journal: Foods, 2020
Volume: 9
Number: 383
383
Article: 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
Authors: by Paolo Formaggioni, Massimo Malacarne, Piero Franceschi, Valentina Zucchelli, Michele Faccia, Giovanna Battelli, Milena Brasca and Andrea Summer
Link: https://www.mdpi.com/2304-8158/9/4/383

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