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New technologies supporting the traditional cheeses in Sicily and Malta islands (T-CHEESIMAL)
Date du début: 31 mars 2011, Date de fin: 28 févr. 2013,
...hysical, aromatic-sensorial, and microbiological parameters for the samples of milk and cheese that distinguish dairy production in the different geographical areas of Malta. In particular CoRFILaC, with the contribution of the University of Malta, conducted a traceability study that arrived at the specifi cation and evaluation of important nutritional elements in the fodder that are transferred i ...
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