Assessment of physicochemical, textural and microbiological properties of brazilian white mold surface-ripened cheeses: a technological approach.
| Autor: | Prestes Pereira, Antonio Carlos1, Judacewski, Priscila1, Coelho, Gabriel1, Santos Salem, Renata Dinnies1, Tolentino Marinho, Marina1, Alberti, Aline1, Ferreira Zielinski, Acácio Antonio2, Demiate, Ivo Mottin1, Nogueira, Alessandro1 alessandronog@yahoo.com.br |
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| Zdroj: | Ciência Rural. 2020, Vol. 50 Issue 1, p1-8. 8p. |
| Databáze: | Academic Search Ultimate |
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