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1 Ergebnisse
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Physicochemical parameters and lactic acid bacteria count d..:
BRANDIELLI, Marilde Canton
;
BURGARDT, Vânia Cássia Fonseca
;
HASHIMOTO, Elisabete Hiromi
...
Food Science and Technology. 40 (2020) 4 - p. 877-884 , 2020
Link:
https://doi.org/10.1590/fst.23219
RT Journal T1
Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures
UL https://suche.suub.uni-bremen.de/peid=cr-10.1590_fst.23219&Exemplar=1&LAN=DE A1 BRANDIELLI, Marilde Canton A1 BURGARDT, Vânia Cássia Fonseca A1 HASHIMOTO, Elisabete Hiromi A1 TONIAL, Ivane Benedetti A1 ZEMIANI, Adriana A1 SILVA, Alessandra Furtado A1 ORO, Sheila Regina A1 MARCHI, João Francisco A1 BADARÓ, Andréa Cátia Leal A1 CASTRO-CISLAGHI, Fabiane Picinin A1 MACHADO-LUNKES, Alessandra PB FapUNIFESP (SciELO) YR 2020 SN 1678-457X SN 0101-2061 JF Food Science and Technology VO 40 IS 4 SP 877 OP 884 LK http://dx.doi.org/https://doi.org/10.1590/fst.23219 DO https://doi.org/10.1590/fst.23219 SF ELIB - SuUB Bremen
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