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pro vyhledávání: '"Marcelo Resende Souza"'
Autor:
Suzana Horta Fonseca, Marcelo Resende Souza, Bruna Maria Salotti de Souza, Marco Antônio Sloboda Cortez, Leorges Moraes da Fonseca
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 77, Iss 4, Pp 227-238 (2022)
The manufacture and sale of artisanal raw milk cheeses have been growing continuously due to their variation and flavor intensity compared to pasteurized milk cheeses. The development of flavor and aroma in raw milk cheese occurs mainly due to the di
Externí odkaz:
https://doaj.org/article/e6968ab2b836424a969518c72e0334d0
