A. Garavaldi

Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties

T. Tedeschi, G. Galaverna, S. Sforza, 2021, Foods.

Exploring influences on food choice in a large population sample: The Italian Taste project

E. Aprea, F. Gasperi, L. Torri, 2017 .

Pre-Slaughter Sources of Fresh Meat Quality Variation: The Case of Heavy Pigs Intended for Protected Designation of Origin Products

Andrea Bertolini, A. Gastaldo, G. Martelli, 2020, Animals : an open access journal from MDPI.

Use of pure glycerol in fattening heavy pigs.

D. Bochicchio, G Della Casa, D Bochicchio, 2009, Meat science.

Consumers' segmentation based on the acceptability of meat from entire male pigs with different boar taint levels in four European countries: France, Italy, Spain and United Kingdom.

M. Font-i-Furnols, J. Gil, Z. Kallas, 2016, Meat science.

Automatic Milking Systems in the Production of Parmigiano Reggiano Cheese: Effects on the Milk Quality and on Cheese Characteristics

P. Franceschi, M. Malacarne, P. Formaggioni, 2022 .

EFFECT OF ARTISANAL RENNET PASTE ON THE CHEMICAL, SENSORY AND MICROBIOLOGICAL CHARACTERISTICS OF TRADITIONAL GOAT'S CHEESE

T. Bogdanova, S. Bilei, C. Tripaldi, 2015 .