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Effects of genetic type, stage of lactation, and ripening time on Caciocavallo cheese proteolysis.
Perna, A; Simonetti, A; Intaglietta, I; Gambacorta, E.
Affiliation
  • Perna A; School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, 10-85100 Potenza, Italy. Electronic address: anna.perna@unibas.it.
  • Simonetti A; School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, 10-85100 Potenza, Italy.
  • Intaglietta I; School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, 10-85100 Potenza, Italy.
  • Gambacorta E; School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, 10-85100 Potenza, Italy.
J Dairy Sci ; 97(4): 1909-17, 2014.
Article in En | MEDLINE | ID: mdl-24508437
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cattle / Caseins / Cheese Limits: Animals Language: En Journal: J Dairy Sci Year: 2014 Document type: Article Country of publication: Estados Unidos
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cattle / Caseins / Cheese Limits: Animals Language: En Journal: J Dairy Sci Year: 2014 Document type: Article Country of publication: Estados Unidos