Análise das boas práticas de fabricação na produção de queijo de coalho em laticínios artesanais localizados na Região Centro Sul do Ceará

Autor: Santos, Willian Bonne Monteiro dos, Costa, Wesley dos Santos da, Souza, Robério Gomes de, Feitosa, Thiago Jordão de Oliveira, Pinto, Alana Uchôa, Oliveira, Bruno Coelho de, Araújo, Marciana Silva, Carvalho, Juliane Döering Gasparin

Publikováno v: Research, Society and Development, Vol 9, Iss 7, Pp e22973504-e22973504 (2020)
Research, Society and Development; Vol. 9 No. 7; e22973504
Research, Society and Development; Vol. 9 Núm. 7; e22973504
Research, Society and Development; v. 9 n. 7; e22973504
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Coalho cheese is a typical national product, which originates in Northeast Brazil, generating a source of income for small families and large industries. In order to comply with the legislation and increase the quality of the products produced, produ

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::6cc760536f2dda443ddf08b1a1857440
http://rsd.unifei.edu.br/index.php/rsd/article/view/3504