|
|||||
|
|
Influence of pig rennet on fatty acid composition,volatile molecule profile,texture and sensory properties of Pecorino di Farindola cheese |
|
| Authors: | Giovanna Suzzi Giampiero Sacchetti Francesca Patrignani Aldo Corsetti Rosanna Tofalo Maria Schirone Giuseppe Fasoli Fausto Gardini Giorgia Perpetuini Rosalba Lanciotti |
| Affiliation: | 1. Faculty of Bioscience and Agro‐Food and Environmental Technology, University of Teramo, Mosciano Sant'Angelo (TE), Italy;2. Department of Agricultural and Food Sciences, University of Bologna, Italy |
| Abstract: | |
| Keywords: | Pecorino di Farindola pig rennet volatile molecule profile sensory analysis texture |