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Short communication: Compositional characteristics and aromatic profile of caciotta cheese obtained from Friesian cows fed with a dietary supplementation of dried grape pomace.
Ianni, A; Innosa, D; Martino, C; Bennato, F; Martino, G.
Afiliación
  • Ianni A; Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, (TE), 64100, Italy.
  • Innosa D; Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, (TE), 64100, Italy.
  • Martino C; Department of Veterinary Medicine, University of Perugia, via S. Costanzo, 4-06126 Perugia, (PG), Italy.
  • Bennato F; Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, (TE), 64100, Italy.
  • Martino G; Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, (TE), 64100, Italy. Electronic address: gmartino@unite.it.
J Dairy Sci ; 102(2): 1025-1032, 2019 Feb.
Article en En | MEDLINE | ID: mdl-30580937
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Texto completo: 1 Colección: 01-internacional Asunto principal: Queso / Vitis / Dieta / Compuestos Orgánicos Volátiles / Frutas Tipo de estudio: Prognostic_studies Límite: Animals Idioma: En Revista: J Dairy Sci Año: 2019 Tipo del documento: Article País de afiliación: Italia
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Asunto principal: Queso / Vitis / Dieta / Compuestos Orgánicos Volátiles / Frutas Tipo de estudio: Prognostic_studies Límite: Animals Idioma: En Revista: J Dairy Sci Año: 2019 Tipo del documento: Article País de afiliación: Italia