Microbiological quality and physicochemical characteristics...

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Journal of Food Processing and Preservation 2020 / 02

Microbiological quality and physicochemical characteristics of head cheeses produced by different manufacturers

Silva Junior, Jamil C., Schllemer, Magalí A., Weber, Cleusa I., Tonial, Ivane B., Senter, Luciana, Prado, Naimara V., Pedrão, Mayka R., Machado‐Lunkes, Alessandra
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Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.14416
Date:
February, 2020
File:
PDF, 540 KB
2020
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