Detalhe da pesquisa
1.
Effects of time and temperature of storage on chemical and nutritional characteristics of raw milk for Provolone Valpadana PDO cheesemaking: a multivariate approach.
J Dairy Res
; 90(2): 191-199, 2023 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-37326234
2.
Content and Nutritional Evaluation of Zinc in PDO and Traditional Italian Cheeses.
Molecules
; 26(20)2021 Oct 18.
Artigo
em Inglês
| MEDLINE | ID: mdl-34684881
3.
Potentialities of aqueous extract from cultivated Onopordum tauricum (Willd.) as milk clotting agent for cheesemaking.
Food Res Int
; 158: 111592, 2022 08.
Artigo
em Inglês
| MEDLINE | ID: mdl-35840266
4.
New Trends for the Evaluation of Heat Treatments of Milk.
J Anal Methods Chem
; 2017: 1864832, 2017.
Artigo
em Inglês
| MEDLINE | ID: mdl-29230345
5.
Updating Nutritional Data and Evaluation of Technological Parameters of Italian Milk.
Foods
; 2(2): 254-273, 2013 Jun 20.
Artigo
em Inglês
| MEDLINE | ID: mdl-28239113