Work

Gli amminoacidi liberi nella tipizzazione del formaggio Parmigiano-Reggiano ed in particolare del prodotto grattugiato

Year: 1985

Type: article

Authors: P. Resmini, L. Pellegrino, C. Pazzaglia, J.A. Hogenboom

Language: Italian

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2191179457

FWCI:

Cites:

Cited by: 13

Related to: 10