Microbial and sensory changes throughout the ripening of prato cheese made from milk with different levels of somatic cells

P. C. B. Vianna G Mazal; Marcos Veiga dos Santos; H. M. A Bolini; Mirna Lúcia Gigante

Journal of Dairy Science Lancaster v. 91, n. 5, p. 1743-1750, 2008

Lancaster 2008

Localização: FMVZ - Fac. Med. Vet. e Zootecnia    (SAN-2 )(Acessar)