Valorization of traditional foods: the case of Provolone del Monaco cheese. British Food Journal, 107, 98-110.Di Monaco, R. , Di Marzo, S. and Cavella, S. ( 2005 ), “ Valorization of traditional foods: the case of Provolone del Monaco cheese ”, British Food Journal , Vol. 107 No...
Italian cheese ripening. 4. Various free amino and fatty acids in commercial Provolone cheese. Lactic acid bacteria occurring during manufacture and ripening of Provolone del Monaco cheese: Detection by different analytical app...
( 2005 ), “ Valorization of traditional foods: the case of Provolone del Monaco cheese ”, British Food Journal , Vol. 107 No. 2, pp. 97 ‐ 110 . [Abstract] []DI MONACO, R.; DI MARZO, S.; CAVELLA, S.; MASI, P. Valorization of traditional foods: The case of Provolone del ...