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1
Microbiological characteristics of canastra cheese during manufacturing and ripening
Microbiological characteristics of canastra cheese during manufacturing and ripening
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Microbiological characteristics of canastra cheese during manufacturing and ripening

Gabriela Zampieri Campos Gustavo Augusto Lacorte; Cynthia Hyppolito Jurkiewicz; Christian Hoffmann; Mariza Landgraf; Bernadette Dora Gombossy de Melo Franco; Uelinton Manoel Pinto

Food Control Oxford v. 121, p. 1-7 art. 107598, 2021

Oxford 2021

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2
Distribution and stability of aflatoxin M1 during processing and storage of minas frescal cheese
Distribution and stability of aflatoxin M1 during processing and storage of minas frescal cheese
Material Type:
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Distribution and stability of aflatoxin M1 during processing and storage of minas frescal cheese

Andrezza Maria Fernandes Benedito Corrêa; Roice Eliana Rosim; Estela Kobashigawa; Carlos Augusto Fernandes de Oliveira

Food Control Kidlington v. 24, n. 1/2, p. 104-108, 2012

Kidlington 2012

Disponible en FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2012 Dis ) y otras localizaciones(Obténgalo)

3
On the implementation of good manufacturing practices in a small processing unity of mozzarella cheese in Brazil
On the implementation of good manufacturing practices in a small processing unity of mozzarella cheese in Brazil
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On the implementation of good manufacturing practices in a small processing unity of mozzarella cheese in Brazil

Maria Angélica Costa Dias Anderson Souza Sant'Ana; Adriano Gomes da Cruz; José de Assis Fonseca Faria; Carlos Augusto Fernandes de Oliveira; Evandro Bona

Food Control Kidlington v. 24, n. 1/2, p. 199-205, 2012

Kidlington 2012

Disponible en FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2012 Ont )(Obténgalo)

4
Evaluation of antimicrobial activity, probiotic properties and safety of wild strain Enterococcus faecium AQ71 isolated from Azerbaijani Motal cheese
Evaluation of antimicrobial activity, probiotic properties and safety of wild strain Enterococcus faecium AQ71 isolated from Azerbaijani Motal cheese
Material Type:
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Evaluation of antimicrobial activity, probiotic properties and safety of wild strain Enterococcus faecium AQ71 isolated from Azerbaijani Motal cheese

Aynur Ahmadova Svetoslav Dimitrov Todorov; Yvan Choiset; Hanitra Rabesona; Tannaz Mirhadi Zadi; Akif Kuliyev; Bernadette Dora Gombossy de Melo Franco; Jean-Marc Chobert; Thomas Haertlé

Food Control Oxford v. 30, n. 2, p. 631-641, 2013

Oxford 2013

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5
Occurrence of Arcobacter spp. in Brazilian Minas frescal cheese and raw cow milk and its association with microbiological and physicochemical parameters
Occurrence of Arcobacter spp. in Brazilian Minas frescal cheese and raw cow milk and its association with microbiological and physicochemical parameters
Material Type:
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Occurrence of Arcobacter spp. in Brazilian Minas frescal cheese and raw cow milk and its association with microbiological and physicochemical parameters

Melina Luz Mary Cruzado-Bravo Giovana Verginia Barancelli; Ana Paula Dini Andreote; Erick Saldaña; B Vidal-Veuthey; L Collado; Carmen Josefina Contreras-Castillo

Food Control Amsterdam v. 109, p. 1-7, 2020

Amsterdam 2020

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por este autor/creador:

  1. Oliveira, C
  2. Franco, B
  3. Dias, M
  4. Corrêa, B
  5. Saldaña, E

con este tema:

  1. Segurança Alimentar
  2. Queijo
  3. Laticínios
  4. Contagem De Células Somáticas
  5. Enterococcus

  • Realización: ABCD-USP USP   Logos de Redes Sociales: Freepik

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