Characterization of artisanal saffron ricotta cheese produced in Sicily: Physicochemical, microbiological, sensory, and antioxidant characteristics.
In: Journal of Dairy Science, Jg. 106 (2023-12-01), Heft 12, S. 8375-8388
Online
academicJournal
Zugriff:
Titel: |
Characterization of artisanal saffron ricotta cheese produced in Sicily: Physicochemical, microbiological, sensory, and antioxidant characteristics.
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Autor/in / Beteiligte Person: | Mangione, Guido ; Caccamo, Margherita ; Marino, Vita Maria ; Marino, Giovanni ; Licitra, Giuseppe |
Link: | |
Zeitschrift: | Journal of Dairy Science, Jg. 106 (2023-12-01), Heft 12, S. 8375-8388 |
Veröffentlichung: | 2023 |
Medientyp: | academicJournal |
ISSN: | 0022-0302 (print) |
DOI: | 10.3168/jds.2023-23612 |
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