Pecorari, M.

Consorzio del Formaggio Parmigiano-Reggiano

1 paper on CoChat

Most cited papers

Verified
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

Go further with a free account

Verify every reference, keep papers in a library, and ask questions across them.

Sign up - it is free