1. Effect of fermentation-produced camel chymosin on quality of Crescenza cheese. (September 2018) Authors: Alinovi, M.; Cordioli, M.; Francolino, S.; Locci, F.; Ghiglietti, R.; Monti, L.; Tidona, F.; Mucchetti, G.; Giraffa, G. Journal: International dairy journal Issue: Volume 84(2018) Page Start: 72 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗