Effect of direct acidification and pasteurization of buffalo milk on the quality of Marajoara cheese

Effect of direct acidification and pasteurization of buffalo milk on the quality of Marajoara cheese (2005)

Authors:
USP affiliated authors: OLIVEIRA, CARLOS AUGUSTO FERNANDES DE - FZEA ; SOBRAL, PAULO JOSE DO AMARAL - FZEA ; FRANZOLIN NETO, RAUL - FZEA
Unidade: FZEA
Subjects: LEITE; PASTEURIZAÇÃO; ANÁLISE DE ALIMENTOS; BÚFALOS
Language: Inglês
Imprenta:
- Publisher place: Roma
- Date published: 2005
Source:
- Título: Italian Journal of Food Science
- ISSN: 1120-1770
- Volume/Número/Paginação/Ano: v. 17, n. 3, p. 295-303, 2005

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ABNT

HOTTA, R M et al. Effect of direct acidification and pasteurization of buffalo milk on the quality of Marajoara cheese. Italian Journal of Food Science, v. 17, n. 3, p. 295-303, 2005Tradução . . Acesso em: 26 jan. 2026.
APA

Hotta, R. M., Oliveira, C. A. F. de, Cunha Neto, O. C. da, Fernandes, A. M., Sobral, P. J. do A., & Franzolin, R. (2005). Effect of direct acidification and pasteurization of buffalo milk on the quality of Marajoara cheese. Italian Journal of Food Science, 17( 3), 295-303.
NLM

Hotta RM, Oliveira CAF de, Cunha Neto OC da, Fernandes AM, Sobral PJ do A, Franzolin R. Effect of direct acidification and pasteurization of buffalo milk on the quality of Marajoara cheese. Italian Journal of Food Science. 2005 ; 17( 3): 295-303.[citado 2026 jan. 26 ]
Vancouver

Hotta RM, Oliveira CAF de, Cunha Neto OC da, Fernandes AM, Sobral PJ do A, Franzolin R. Effect of direct acidification and pasteurization of buffalo milk on the quality of Marajoara cheese. Italian Journal of Food Science. 2005 ; 17( 3): 295-303.[citado 2026 jan. 26 ]