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1 Ergebnisse
1
Caciocavallo Podolico Cheese, a Traditional Agri-Food Produ..:
Di Trana, Adriana
;
Sabia, Emilio
;
Di Rosa, Ambra Rita
...
volume:12. , 2023
Link:
https://hdl.handle.net/11563/173919
RT Journal T1
Caciocavallo Podolico Cheese, a Traditional Agri-Food Product of the Region of Basilicata, Italy: Comparison of the Cheese's Nutritional, Health and Organoleptic Properties at 6 and 12 Months of Ripening, and Its Digital Communication
UL https://suche.suub.uni-bremen.de/peid=base-ftunivbasilicata:oai:iris.unibas.it:11563_173919&Exemplar=1&LAN=DE A1 Di Trana, Adriana A1 Sabia, Emilio A1 Di Rosa, Ambra Rita A1 Addis, Margherita A1 Bellati, Mara A1 Russo, Vincenzo A1 Dedola, Alessio Silvio A1 Chiofalo, Vincenzo A1 Claps, Salvatore A1 Di Gregorio, Paola A1 Braghieri, Ada YR 2023 K1 typicality K1 TAP stretched cheese K1 cheese fatty acid K1 retinol K1 -tocopherol K1 cholesterol K1 polyphenol K1 antioxidant capacity K1 nutritional indexe K1 organoleptic fingerprint K1 communication and trend on the web JF volume:12 LK http://dx.doi.org/https://hdl.handle.net/11563/173919 DO https://hdl.handle.net/11563/173919 SF ELIB - SuUB Bremen
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