Article Versions Notes

Tidona F, Francolino S, Ghiglietti R, Locci F, Brusa G, Alinovi M, Mucchetti G, Giraffa G. Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties. Foods. 2020; 9(7):928. https://doi.org/10.3390/foods9070928

Tidona, Flavio, Salvatore Francolino, Roberta Ghiglietti, Francesco Locci, Gianluca Brusa, Marcello Alinovi, Germano Mucchetti, and Giorgio Giraffa. 2020. "Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties" Foods 9, no. 7: 928. https://doi.org/10.3390/foods9070928

Tidona, F., Francolino, S., Ghiglietti, R., Locci, F., Brusa, G., Alinovi, M., Mucchetti, G., & Giraffa, G. (2020). Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties. Foods, 9(7), 928. https://doi.org/10.3390/foods9070928