Free Access
Issue
Dairy Sci. Technol.
Volume 88, Number 4-5, July-October 2008
5th Symposium on Cheese Ripening
Page(s) 595 - 605
DOI https://doi.org/10.1051/dst:2008024
Published online 22 October 2008
References of  Dairy Sci. Technol. 88 (2008) 595–605
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  16. Resmini P., Pellegrino L., Hogenboom J.A., The free amino-acid pattern in cheese characterization, SENS – Relating SENSory, Instrumental and Consumer Choice Studies, FLAIR – Concerted action No 2, Cost 902, Vol. 3, No 4, 1994, pp. 59–80.
  17. Resmini P., Pellegrino L., Hogenboom J.A., Bertuccioli M., Gli amminoacidi liberi nel formaggio Parmigiano-Reggiano stagionato, in: Ricerca triennale sulla composizione e su alcune peculiari caratteristiche del formaggio Parmigiano-Reggiano, Consorzio del Formaggio Parmigiano-Reggiano, Reggio Emilia, Italy, 1988, p. 41.
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