Malacarne, M.
University of Parma
2 papers on CoChatORCID 0000-0003-3329-698X
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
- Verified
Variability of Lactic Acid Production, Chemical and Microbiological Characteristics in 24-Hour Parmigiano Reggiano Cheese
Santarelli, M., Bottari, B., Malacarne, M., Lazzi, C., Sforza, S., Summer, A., Neviani, E., & Gatti, M. (2013) · Dairy Science & Technology
Probiotics and Fermented FoodsAdvanced Scientific Research Methods
Cited by 20
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