Caciocavallo Podolico
Selected indexed studies
- 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. (Foods, 2023) [PMID:38231870]
- Spectral Profiling (Fourier Transform Infrared Spectroscopy) and Machine Learning for the Recognition of Milk from Different Bovine Breeds. (Animals (Basel), 2024) [PMID:38731274]
- Metagenomic, microbiological, chemical and sensory profiling of Caciocavallo Podolico Lucano cheese. (Food Res Int, 2023) [PMID:37254352]
_Worker-drafted node — pending editorial review._
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Sources
- 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. (2023) pubmed
- Spectral Profiling (Fourier Transform Infrared Spectroscopy) and Machine Learning for the Recognition of Milk from Different Bovine Breeds. (2024) pubmed
- Metagenomic, microbiological, chemical and sensory profiling of Caciocavallo Podolico Lucano cheese. (2023) pubmed
- Yeasts associated with Manteca. (2003) pubmed