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Paolo Reverberi
Paolo Reverberi
Food science
Chemistry
Cheese ripening
Lactic acid
Farmer cheese
2
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Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties
2021
Foods
Cecilia Loffi
Elena Bortolazzo
Anna Garavaldi
Valeria Musi
Paolo Reverberi
Gianni Galaverna
Stefano Sforza
Tullia Tedeschi
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