Segmentation of Parmigiano Reggiano dairies according to cheese-making technology and relationships with the aspect of the cheese curd surface at the moment of its extraction from the cheese vat / Mucchetti, G., Gatti, M., M., N., P., R., A., B., Galati, F., Petroni, A.. - In: JOURNAL OF DAIRY SCIENCE. - ISSN 0022-0302. - 97:3(2014), pp. 1202-1209. [10.3168/jds.2013-7022]
Segmentation of Parmigiano Reggiano dairies according to cheese-making technology and relationships with the aspect of the cheese curd surface at the moment of its extraction from the cheese vat
MUCCHETTI, Germano;GATTI, Monica;GALATI, Francesco;PETRONI, Alberto
2014-01-01
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