Comparison of chemical composition of organic and conventional Italian cheeses from parallel production.

Manuelian, C L; Pozza, M; Franzoi, M; Righi, F; Schmutz, U; De Marchi, M

Manuelian, C L; Pozza, M; Franzoi, M; Righi, F; Schmutz, U; De Marchi, M.

Afiliación

Manuelian CL; Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro (PD), Italy; Group of Ruminant Research (G2R), Department of Animal and Food Sciences, Universitat Autònoma de Barcelona (UAB), 08193 Bellaterra, Spain. Electronic address: carmen.m
Pozza M; Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro (PD), Italy.
Franzoi M; Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro (PD), Italy.
Righi F; Department of Veterinary Science, University of Parma, 43126 Parma, Italy.
Schmutz U; Centre for Agroecology, Water and Resilience, Coventry University, Ryton Gardens, Ryton-on-Dunsmore CV8 3LG, United Kingdom.
De Marchi M; Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro (PD), Italy.

J Dairy Sci ; 106(10): 6646-6654, 2023 Oct.

Article en En | MEDLINE | ID: mdl-37164852

Asunto(s)

Queso; Animales; Leche/química; Ácidos Grasos/análisis; Minerales/análisis; Italia

Palabras clave

PDO food; low-input system; product quality; quality control

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Queso Límite: Animals País/Región como asunto: Europa Idioma: En Revista: J Dairy Sci Año: 2023 Tipo del documento: Article Pais de publicación: Estados Unidos

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