Color parameters (L*, a* and b*) of analyzed cheeses, unlike what other authors found, were not influenced by ripening time; nevertheless, an increasing trend can be observed with slight differences that did not reach a significant level, probably due to the limited duration of ripening time.
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Effects of Grazing Season on Physico-Chemical Characteristics and Fatty Acids of Nutritional Interest of Caciocavallo Palermitano Cheese.
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