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Study of the effect of autolysis of adjunct cultures on the ripening of Prato cheese from four different origins
Study of the effect of autolysis of adjunct cultures on the ripening of Prato cheese from four different origins
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Study of the effect of autolysis of adjunct cultures on the ripening of Prato cheese from four different origins

Izildinha Moreno Vera Lúcia Signoreli Baldini; Ariene Gimenes Fernandes Van Dender; Airton Vialta; Alda Luiza Santos Lerayer; Maria Teresa Destro; S Lortal; IFT Annual Meeting and Food Expo (2005 New Orleans, Louisiana)

Book of Abstracts Chicago : Institute of Food Technologists, 2005

Chicago Institute of Food Technologists 2005

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Lerayer, A
  2. Baldini, V
  3. Destro, M
  4. Moreno, I
  5. Lortal, S

Neste Assunto:

  1. Microbiologia De Alimentos
  2. Bactérias (Análise)
  3. Lactobacillus

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

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