Dairy Products: Processing Technology and Sensory Properties

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Michele Faccia1, Giuseppe Natrella1

  • 1Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, Italy.

Foods (Basel, Switzerland)
|August 29, 2024
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Abstract:

In developed countries, the dairy sector is going through a highly challenging phase as a consequence of changes in consumers' expectations and the spread of new cultural approaches to food [...].

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