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2000•Scienza e Tecnica Lattiero CaseariaRequires access

Effect of different ripening rooms on chemical-physical characteristics of "Pecorino di Filiano" cheese.

Michele Pizzillo, Salvatore Claps, Giuseppe Marano, Giuseppe Morone, Matías Calandrelli

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Key concepts: Food science, Ripening, Cheese ripening, Cheesemaking, Chemistry

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Effect of different ripening rooms on chemical-physical characteristics of "Pecorino di Filiano" cheese. — Research Paper | ScholarLens