Intrinsic and Extrinsic Quality Attributes of Fresh and Semi-Hard Goat Cheese from Low- and High-Input Farming Systems

SIMPLE SUMMARY: Modern consumers are continuously more interested in animal food product qualities that could be considered both extrinsic and intrinsic. Goat products suitably match with these interests because of their functional properties, the ethics of the related livestock production, the envi...

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Detalles Bibliográficos
Autores principales: Lopez, Annalaura, Vasconi, Mauro, Battini, Monica, Mattiello, Silvana, Moretti, Vittorio Maria, Bellagamba, Federica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7552214/
https://www.ncbi.nlm.nih.gov/pubmed/32899239
http://dx.doi.org/10.3390/ani10091567

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7552214/
https://www.ncbi.nlm.nih.gov/pubmed/32899239
http://dx.doi.org/10.3390/ani10091567

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