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Italian Journal of Animal Science Volume 18, 2019 - Issue 1
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Preliminary microbiological and chemical characterisation of edible goat’s rennet, a unique product of Sardinian food tradition

Marco Ambrogio MurgiaDipartimento di Agraria, Università degli Studi di Sassari, Sassari, Italy; ORCID Iconhttp://orcid.org/0000-0002-8926-4808
ORCID Icon,
Massimo MarconeDepartment of Food Science, University of Guelph, Guelph, Canada
,
Pietrino DeianaDipartimento di Agraria, Università degli Studi di Sassari, Sassari, Italy; ORCID Iconhttp://orcid.org/0000-0001-5162-3441
ORCID Icon &
Nicoletta Pasqualina MangiaDipartimento di Agraria, Università degli Studi di Sassari, Sassari, Italy; Correspondence[email protected]
ORCID Iconhttp://orcid.org/0000-0003-0619-462X
ORCID Icon
Pages 1327-1334 | Received 24 Apr 2019, Accepted 01 Jul 2019, Published online: 02 Sep 2019

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Juan Antonio Rendón-Huerta, Alejandra Rodríguez-Gallegos, Juan Ángel Morales-Rueda, Juan Carlos García-López, Gregorio Álvarez-Fuentes, Luis Octavio Negrete-Sánchez & Héctor Aarón Lee-Rangel. (2023) Natural rennet sterilisation by non-thermic methods for fresh cheese manufacture. Italian Journal of Animal Science 22:1, pages 301-308.
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Articles from other publishers (3)

Chaoyue Wang, Marco A. Murgia, José Baptista & Massimo F. Marcone. (2022) Sardinian dietary analysis for longevity: a review of the literature. Journal of Ethnic Foods 9:1.
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Hasan Alptuğ AKGÜN & Tugba KÖK TAŞ. (2022) Peynir Teknolojisinde Kullanılan Hayvansal Kaynaklı Enzimler ile İlgili Güncel Araştırmalar. European Journal of Science and Technology.
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Fabio Correddu, Marco A. Murgia, Nicoletta P. Mangia, Mondina F. Lunesu, Alberto Cesarani, Pietrino Deiana, Giuseppe Pulina & Anna Nudda. (2021) Effect of altitude of flock location, season of milk production and ripening time on the fatty acid profile of Pecorino Sardo cheese. International Dairy Journal 113, pages 104895.
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