Le Lait

Evaluation of the melting capacity of Prato cheese obtained by modifications of the traditional manufacturing process

Leila Maria Spadoti, José Raimundo Ferreira Dornellas, José Ademir Petenate and Salvador Massaguer Roig

Lait, 83 5 (2003) 397-408

Published online: 22 September 2003

DOI: 10.1051/lait:2003023

Leila Maria Spadoti

José Raimundo Ferreira Dornellas

José Ademir Petenate

Salvador Massaguer Roig

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