The effect of incorporating calcium lactate in the saline solution on improving the shelf life of Fiordilatte cheese
Version of Record online: 19 APR 2013
© 2013 Society of Dairy Technology
International Journal of Dairy Technology
Volume 66, Issue 3, pages 373–381, August 2013
How to Cite
Michele, F., Luisa, A., Marianna, M., Amalia, C. and Matteo Alessandro, D. N. (2013), The effect of incorporating calcium lactate in the saline solution on improving the shelf life of Fiordilatte cheese. International Journal of Dairy Technology, 66: 373–381. doi: 10.1111/1471-0307.12046
- Issue online: 16 JUL 2013
- Version of Record online: 19 APR 2013
- Ministero dell'Economia e delle Finanze
- Ministero dell'Istruzione, dell'Università e della Ricerca Scientifica e Tecnologica. Grant Number: PON 01_00851
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