학술논문
Caciocavallo Podolico Cheese, a Traditional Agri-Food Product of the Region of Basilicata, Italy: Comparison of the Cheese’s Nutritional, Health and Organoleptic Properties at 6 and 12 Months of Ripening, and Its Digital Communication
Document Type
Article
Author
Source
In: Foods . (Foods, December 2023, 12(23))
Subject
Language
English
ISSN
23048158