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Journal description
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Details for article 1 of 24 found articles
| Title: |
A novel approach based on enzymatic hydrolysis for the valorisation of edible Parmigiano Reggiano cheese rinds |
| Author: |
Tedeschi, Tullia Prandi, Barbara Lolli, Veronica Gasparini, Alessandra Leni, Giulia Loffi, Cecilia Nocetti, Marco Pizzamiglio, Valentina Caligiani, Augusta |
| Appeared in: |
International dairy journal |
| Paging: | Volume 134 () nr. C pages p. |
| Year: |
2022 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 1 of 24 found articles
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