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2010•Scienza e Tecnica Lattiero CaseariaRequires access

Valorisation strategies and quality characteristics of typical whey cheese from Friuli.

M. Caiazzo, G. Cattaruzzi, Saida Favotto, Edi Piasentier

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Key concepts: Quality (philosophy), Valorisation, Business, Cheesemaking, Food science, Agricultural science, Environmental science, Engineering

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