19 Set The Sicilian Whey: Utilization of Ricotta whey in the production of value-added artisanal beers
Posted at 09:38h
in Divulgazione
Poster
The Sicilian Whey: Utilization of Ricotta whey in the production of value-added artisanal beers.
Catia Pasta1, Margherita Caccamo1, Rosario Petriglieri1, Antonio Difalco1, Giovanni Marino1, Anna Garavaldi2, Valeria Musi2, and Samuel D Alcaine3.
Conferenza: ADSA ANNUAL MEETING 2022
https://www.adsa.org/Meetings/2022-Annual-Meeting
INFORMAZIONI DI CONTATTO:
CORFILAC – Referenti:
Pasta Catia – pasta@corfilac.it
Caccamo Margherita – caccamo@corfilac.it
Tel.: 0932 660 459 – 0932 660 451