{\rtf\ansi\deff0 {\fonttbl{\f0 Times New Roman;}} {\colortbl;\red0\green0\blue0;} {\info } \paperw11907 \paperh16443 \deftab1298 \margl1701 \margr1701 \margt567 \margb1134 \pgnstart1\ftnnar \aftnnrlc \ftnstart1 \aftnstart1 \pard \ql {\fs24 De Castro P. \b The market of typical italian cheeses: I. The pecorino romano.\b0 In : Tisserand J.-L. (ed.). \i Le lait dans la r\uc0{\u233}gion m\uc0{\u233}diterran\uc0{\u233}enne\i0 . Paris : CIHEAM, 1989. p. 205-212. (Options M\uc0{\u233}diterran\uc0{\u233}ennes : S\uc0{\u233}rie A. S\uc0{\u233}minaires M\uc0{\u233}diterran\uc0{\u233}ens; n. 6). Le Lait dans la R\uc0{\u233}gion M\uc0{\u233}diterran\uc0{\u233}enne, 1988/10/25-27, Rabat (Morocco). http://om.ciheam.org/om/pdf/a06/CI000483.pdf} }