Variações na composição de queijo Minas artesanal da Serra da Canastra nas quatro estações do ano

Autor: Costa Junior, Luiz Carlos Gonçalves, Costa, Renata Golin Bueno, Magalhães, Fernando Antonio Resplande, Vargas, Paula Isabelita Reis, Fernandes, Alisson José Martins, Pereira, Aline Soares

Publikováno v: Journal of Candido Tostes Dairy Institute; v. 64, n. 371 (2009); 13-20
Revista do Instituto de Laticínios Cândido Tostes; v. 64, n. 371 (2009); 13-20
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG

Many studies have been conducted with artisanal cheese producing in regions of Minas Gerais state, and particularly from the "Canastra" area, however, they are still lacking studies to improve their quality, greater standardization among producers an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::00526995d93d2a0b14048a0076dc3d5c
https://www.revistadoilct.com.br/rilct/article/view/101