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Microbiological, physical–chemical and sensory evaluation of a traditional Brazilian cheese during the ripening process
Carla D. Las Casas Lima, Mônica M. O. P. Cerqueira, Elaine G. Ferreira, César L. L. Faria, David Lee Nelson, Luiz S. Carmo, Carlos A. RosaVolume:
24
Language:
english
Pages:
7
DOI:
10.1007/s11274-008-9751-1
Date:
November, 2008
File:
PDF, 279 KB
english, 2008