BRANCIARI, R.; MIRAGLIA, D.; RANUCCI, D.; ESPOSTO, S.; TRABALZA MARINUCCI, M.; SERVILI, M.; AVELLINI, P.; VALIANI, A. AROMATIC CHARACTERISTICS OF PECORINO CHEESES OBTAINED FROM MILK OF EWES FED DIETS CONTAINING DIFFERENT EXTRUDED LINSEED CONCENTRATIONS. Italian Journal of Food Safety, [S. l.], v. 1, n. 5, p. 44–48, 2009. DOI: 10.4081/ijfs.2009.1141. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2009.5.44. Acesso em: 26 nov. 2024.