CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF HOMOGENISED RICOTTA CHEESE PRODUCED FROM BUFFALO WHEY
Tripaldi, C, Rinaldi, S, Palocci, G, Giovanni, S.Di, Campagna, M.C, Russo, C.Di, Zottola, T
Published in Italian journal of food science (01.04.2020)
Published in Italian journal of food science (01.04.2020)
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