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. 2015 May 8;95:651–664. doi: 10.1007/s13594-015-0225-6

Fig. 6.

Fig. 6

X-ray diffraction pattern from a composite sample of interior “pearls” collected from five commercial Parmigiano-Reggiano cheese samples that were aged for 2 years before distribution for retail sale. The pattern displays a prominent peak at 6.00° 2θ (see arrow)