Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Eloiza de Souza e Silva Ribeiro"'
Autor:
Eloiza de Souza e Silva Ribeiro, Ariane Flávia do Nascimento, Lorena Dutra Silva, Nathasha de Azevedo Lira, Fabiana Reinis Franca Passamani, Luís Roberto Batista, Filipe Pereira Matteoli
Publikováno v:
Brazilian Journal of Food Technology, Vol 23 (2020)
Abstract Matured blue cheese can be made from cow's milk associated with the inoculated fungus Penicillium roqueforti, which guarantees specific sensorial characteristics. Recently, Brazil’s fine cheese production and consumption have increased by
Externí odkaz:
https://doaj.org/article/8192852cae244738812d85c824229da8
Autor:
Lorena Dutra Silva, Luís Roberto Batista, Filipe Pereira Matteoli, Fabiana Reinis Franca Passamani, Eloiza de Souza e Silva Ribeiro, Ariane Flávia do Nascimento, Nathasha de Azevedo Lira
Publikováno v:
Brazilian Journal of Food Technology, Volume: 23, Article number: e2019074, Published: 09 MAR 2020
Brazilian Journal of Food Technology, Vol 23 (2020)
Brazilian Journal of Food Technology v.23 2020
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 23 (2020)
Brazilian Journal of Food Technology v.23 2020
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Matured blue cheese can be made from cow's milk associated with the inoculated fungus Penicillium roqueforti, which guarantees specific sensorial characteristics. Recently, Brazil’s fine cheese production and consumption have increased by more than
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ab23bccf4e2824d0b177cf1d7f8fdf4e
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100409&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100409&lng=en&tlng=en
