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Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese
- Effect of pig rennet on Pecorino di Farindola cheese
- Giovanna Suzzi, Giampiero Sacchetti, Francesca Patrignani, Aldo Corsetti, Rosanna Tofalo, Maria Schirone, Giuseppe Fasoli, Fausto Gardini, Giorgia Perpetuini, Rosalba Lanciotti
- Journal of the Science of Food and Agriculture, October 2014, Wiley
- DOI: 10.1002/jsfa.6944