Zobrazeno 1 - 1
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pro vyhledávání: '"J. P. Trento"'
Autor:
R. P. Rigoto, A. L. de Castro, F. F. Cintra, P. H. T. da Silva, Gerardo Alves, J. P. Trento, D. R. Melo, H. M. Sottoriva
Publikováno v:
Arquivos de Ciências Veterinárias e Zoologia da UNIPAR. 21
Quark cheese is a cheese of fresh mass obtained by coagulation of the milk by the action mainly of lactic bacteria obtaining a cheese of refreshing flavor with high acidity, in its commercial production a specific starter culture is used, in the pres
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f47ed9620d47ef4a7a43a1c811fb3b8f
https://doi.org/10.25110/arqvet.v21i3.2018.7337
https://doi.org/10.25110/arqvet.v21i3.2018.7337
