Published in
Elsevier, Food Chemistry, 1(105), p. 293-300
DOI: 10.1016/j.foodchem.2006.11.041
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Characterization of the volatile fraction and of free fatty acids of “Fontina Valle d’Aosta”, a protected designation of origin Italian cheese
Journal article published in 2007 by
J. Berard,
F. Bianchi,
M. Careri 
,
A. Chatel,
A. Mangia,
M. Musci
,
A. Chatel,
A. Mangia,
M. Musci
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