Franceschi, Piero

Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese.

Carafa, I., Stocco, G., Franceschi, P., Summer, A., Tuohy, K. M., Bittante, G., & Franciosi, E. (2019) · Food Research International

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 52

Free fatty acid profile of Parmigiano–Reggiano cheese throughout ripening: Comparison between the inner and outer regions of the wheel

Malacarne, M., Summer, A., Franceschi, P., Formaggioni, P., Pecorari, M., Panari, G., & Mariani, P. (2009) · International Dairy Journal

Food Nutrient Composition and Product DevelopmentFood Chemistry and Fat Analysis

Cited by 51