Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product.

Autor: Câmara, Sandra P A1, Dapkevicius, Airidas1, Rosa, Henrique J D1, Silva, Célia C G1, Malcata, F Xavier2, Enes Dapkevicius, Maria L N1 maria.ln.dapkevicius@uac.pt
Zdroj: International Journal of Dairy Technology. Nov2017, Vol. 70 Issue 4, p542-555. 14p.
Databáze: Academic Search Ultimate
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