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F. Locci
F. Locci
Canadian Real Estate Association
Chemistry
Casein
Food science
Chymosin
Clotting enzyme
2
Papers
18
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Partial substitution of 40 g/100 g fresh milk with reconstituted low heat skim milk powder in high-moisture Mozzarella cheese production: rheological and water-related properties
2020
Lwt - Food Science and Technology
Flavio Tidona
Marcello Alinovi
Salvatore Francolino
Gianluca Brusa
R. Ghiglietti
F. Locci
Germano Mucchetti
G. Giraffa
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Citations (3)
Effect of fermentation-produced camel chymosin on quality of Crescenza cheese
2018
International Dairy Journal
Marcello Alinovi
Matteo Cordioli
S. Francolino
F. Locci
R. Ghiglietti
Lucia Monti
Flavio Tidona
G. Mucchetti
Giorgio Giraffa
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Citations (15)
1