Authors: REQUENARONDON F TRABALZAMARINUCCI M CASCIOTTI D CAVALLUCCI C OLIVIERI O

Citation: F. Requenarondon et al., EFFECT OF DIET, CHEESE-MAKING TECHNIQUES AND RIPENING ON D AND L FREEAMINO-ACID CONTENT OF MILK AND PECORINO CHEESE, Milchwissenschaft, 53(6), 1998, pp. 313-316