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2002•Unpublished venueRequires access

Use of lamb rennet paste (pasta di agnello) in Sardinian cheese made from ewe milk.

Giovanni Piredda, María Filippa Addis

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Key concepts: Rennet, Farmer cheese, Food science, Cheesemaking, Milk products, Sheep milk, Chymosin, Chemistry

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Use of lamb rennet paste (pasta di agnello) in Sardinian cheese made from ewe milk. — Research Paper | ScholarLens