NIRO, Serena; FRATIANNI, Alessandra; D'AGOSTINO, Annacristina; NOTARDONATO, Ivan; PANFILI, Gianfranco. Chemical characterization of ‘Pecorino Di Farindola’ cheese during ripening. Italian Journal of Food Science, Singapore, v. 33, n. 1, p. 46–51, 2021. DOI: 10.15586/ijfs.v33i1.1964. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/1964. Acesso em: 21 apr. 2026.