The Sicilian Whey: Utilization of Ricotta whey in the production of value-added artisanal beers

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

 

Scarica l’articolo in PDF

 

INFORMAZIONI DI CONTATTO:

CORFILAC – Referenti: 

Pasta Catia – pasta@corfilac.it

Caccamo Margherita – caccamo@corfilac.it

 

Tel.:  0932 660 459 – 0932 660 451