Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese

Publisher： John Wiley & Sons Inc

E-ISSN： 1097-0010|95|11|2252-2263

ISSN： 0022-5142

Source： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol.95, Iss.11, 2015-08, pp. : 2252-2263

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