Graduate Student Literature Review: History, technologies of production, and characteristics of ricotta cheese by G. Mangione, M. Caccamo, A. Natalello, G. Licitra

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Comparison of methods to homogenize ricotta cheese samples for total solids determination by G. Mangione, M. Caccamo, G. Farina, G. Licitra

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KEEPING QUALITY OF A FRESH STRINGY CHESE. APPLICATION OF TRADITIONAL METHODS AND ANALYSIS WITH A SMART NOSE SYSTEM by F. Conte, T. Rapisarda, G. Belvedere, C. Beninati, S. Carpino, G. Licitra

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Effect of cooking temperature on alkaline phosphatase in the production of raw-milk Pecorino cheese by G. Licitra, V.M. Marino, G. Mangione, G. Belvedere, A. Difalco, R. Petriglieri, M. Caccamo

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