Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopy

  1. Lerma-García, M.J.
  2. Gori, A.
  3. Cerretani, L.
  4. Simó-Alfonso, E.F.
  5. Caboni, M.F.
Journal:
Journal of Dairy Science

ISSN: 0022-0302,  1525-3198

Year of publication: 2010

Volume: 93

Issue: 10

Pages: 4490-4496

Type: Article

DOI: 10.3168/JDS.2010-3199 GOOGLE SCHOLAR lock_openOpen access editor

Sustainable development goals

Data source: Scopus