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Title:          Comparison of chemical composition of organic and conventional Italian cheeses from parallel production
Subject:        Journal of Dairy Science, 106 (2023) 6646-6654. doi:10.3168/jds.2022-22730
Keywords:       low-input system; product quality; PDO food; quality control
Author:         C.L. Manuelian
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     Item: 
      Title: Comparison of chemical composition of organic and conventional
Italian cheeses from parallel production
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       Item: 
        Title: INTRODUCTION
       Item: 
        Title: MATERIALS AND METHODS
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         Item: 
          Title: Sample Collection
         Item: 
          Title: Chemical Analyses
         Item: 
          Title: Statistical Analysis
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        Title: RESULTS
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          Title: Gross Composition
         Item: 
          Title: Mineral Profile
         Item: 
          Title: Fatty Acid Profile
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        Title: DISCUSSION
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         Item: 
          Title: Gross Composition
         Item: 
          Title: Mineral Profile
         Item: 
          Title: Fatty Acid Profile
       Item: 
        Title: CONCLUSIONS
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        Title: ACKNOWLEDGMENTS
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        Title: REFERENCES
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