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Ozonation in a cold room during the partial maturation of p..:
Gargaro, Igor Moura
;
Baldacim, Mayara Garcete
;
Marins, Annecler Rech de
...
https://rsdjournal.org/index.php/rsd/article/view/24298/21384. , 2021
Link:
https://rsdjournal.org/index.php/rsd/article/view/2429
RT Journal T1
Ozonation in a cold room during the partial maturation of parmesan cheese ; Ozonización en cámara frigorífica durante la maduración parcial del queso parmesano ; Ozonização em câmara fria durante a maturação parcial de queijo parmesão
UL https://suche.suub.uni-bremen.de/peid=base-ftjrsd:oai:ojs.pkp.sfu.ca:article_24298&Exemplar=1&LAN=DE A1 Gargaro, Igor Moura A1 Baldacim, Mayara Garcete A1 Marins, Annecler Rech de A1 Campos, Talita Aparecida Ferreira de A1 Silva, Natallya Marques da A1 Feihrmann, Andresa Carla PB Research, Society and Development YR 2021 K1 Parmesan type cheese K1 Maturation K1 Ozone K1 Fungal growth K1 Queso tipo parmesano K1 Maduración K1 Ozono K1 Crecimiento de hongos K1 Queijo tipo parmesão K1 Maturação K1 Ozônio K1 Crescimento fúngico JF https://rsdjournal.org/index.php/rsd/article/view/24298/21384 LK http://dx.doi.org/https://rsdjournal.org/index.php/rsd/article/view/24298 DO https://rsdjournal.org/index.php/rsd/article/view/24298 SF ELIB - SuUB Bremen
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