19 Set The Sicilian Whey: Utilization of Ricotta whey in the production of value-added artisanal beers for local cheese aging
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The Sicilian Whey: Utilization of Ricotta whey in the production of value-added artisanal beers for local cheese aging
Catia Pasta , Margherita Caccamo, Rosario Petriglieri, Antonio Difalco, Giovanni Marino, Anna Garavaldi, Valeria Musi and Samuel D. Alcaine.
Conferenza: EuroSense 2022. A Sense of Earth
https://www.eurosense.elsevier.com/
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