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Sensory acceptance of different formulations of symbiotic petit-suisse cheese
Sensory acceptance of different formulations of symbiotic petit-suisse cheese
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Sensory acceptance of different formulations of symbiotic petit-suisse cheese

Haíssa Roberta Cardarelli Larissa Yukie Maruyama; Flávia Carolina Alonso Buriti; Jorge Herman Behrens; Inar Alves de Castro; Susana Marta Isay Saad; Pangborn Sensory Science Symposium (6. 2005 Harrogate, North Yorkshire, UK)

Abstracts Gloucestershire : Campden & Chorleywood Food Research Association Group, 2005

Gloucestershire Campden & Chorleywood Food Research Association Group 2005

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Deste Autor:

  1. Maruyama, L
  2. Behrens, J
  3. Cardarelli, H
  4. Pangborn Sensory Science Symposium
  5. Buriti, F

Neste Assunto:

  1. Queijo
  2. Microbiologia De Alimentos
  3. Lactobacillus

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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