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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
Anim Biosci. 2023;36(1):132-143.  Published online June 30, 2022
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ANIMAL
BIOSCIENCE

Impact Factor: 2.2(Q2)
SJR: 0.613
(Q1 in Animal Sci
/ Vet Sci
)
Print ISSN: 2765-0189
Online ISSN: 2765-0235



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