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Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm
Piero Franceschi, Paolo Formaggioni, Milena Brasca, Giuseppe Natrella, Michele Faccia, Massimo Malacarne, Andrea Summer
Received March 2, 2022  Accepted June 30, 2022  
DOI: https://doi.org/10.5713/ab.22.0080    [Accepted]
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ANIMAL
BIOSCIENCE

Impact Factor: 2.694(Q2)
SJR: 0.665
(Q1 in Animal Sci
/ Food Sci / Vet Sci
)
Print ISSN: 2765-0189
Online ISSN: 2765-0235



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