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The use of milk Fourier-transform infrared spectra for predicting cheesemaking traits in Grana Padano Protected Designation of Origin cheese.
Molle, Arnaud; Cipolat-Gotet, Claudio; Stocco, Giorgia; Ferragina, Alessandro; Berzaghi, Paolo; Summer, Andrea.
Afiliação
  • Molle A; Department of Veterinary Science, University of Parma, 43126 Parma, Italy.
  • Cipolat-Gotet C; Department of Veterinary Science, University of Parma, 43126 Parma, Italy.
  • Stocco G; Department of Veterinary Science, University of Parma, 43126 Parma, Italy. Electronic address: giorgia.stocco@unipr.it.
  • Ferragina A; Food Quality and Sensory Science Department, Teagasc Food Research Centre, D15 KN3K, Ireland.
  • Berzaghi P; University of Padova, Department of Animal Medicine, Production and Health, Padova, Italy 35020.
  • Summer A; Department of Veterinary Science, University of Parma, 43126 Parma, Italy.
J Dairy Sci ; 107(4): 1967-1979, 2024 Apr.
Article em En | MEDLINE | ID: mdl-37863286
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Queijo / Leite Limite: Animals Idioma: En Revista: J Dairy Sci Ano de publicação: 2024 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Queijo / Leite Limite: Animals Idioma: En Revista: J Dairy Sci Ano de publicação: 2024 Tipo de documento: Article