Gaglio, R. Et Al. 2024. Description of “Ovino Belmontese”, a new semisoft sheep’s milk cheese processed using “Italico” cheese technology. FOOD BIOSCIENCE , vol.104450 , 1-30.

Gaglio, R., Garofalo, G., Taşpınar, T., Busetta, G., Barbera, M., Sutera, A. M., ... Alfonzo, A.(2024). Description of “Ovino Belmontese”, a new semisoft sheep’s milk cheese processed using “Italico” cheese technology. FOOD BIOSCIENCE , vol.104450, 1-30.

Gaglio, Raimondo Et Al. "Description of “Ovino Belmontese”, a new semisoft sheep’s milk cheese processed using “Italico” cheese technology," FOOD BIOSCIENCE , vol.104450, 1-30, 2024

Gaglio, Raimondo Et Al. "Description of “Ovino Belmontese”, a new semisoft sheep’s milk cheese processed using “Italico” cheese technology." FOOD BIOSCIENCE , vol.104450, pp.1-30, 2024

Gaglio, R. Et Al. (2024) . "Description of “Ovino Belmontese”, a new semisoft sheep’s milk cheese processed using “Italico” cheese technology." FOOD BIOSCIENCE , vol.104450, pp.1-30.

@article{article, author={Raimondo Gaglio Et Al. }, title={Description of “Ovino Belmontese”, a new semisoft sheep’s milk cheese processed using “Italico” cheese technology}, journal={FOOD BIOSCIENCE}, year=2024, pages={1-30} }