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Giovanna Suzzi, Giampiero Sacchetti, Francesca Patrignani, Aldo Corsetti, Rosanna Tofalo, Maria Schirone, Giuseppe Fasoli, Fausto Gardini, Giorgia Perpetuini & Rosalba Lanciotti. (2015) Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese. Journal of the Science of Food and Agriculture 95:11, pages 2252-2263.
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