Study of the effect of autolysis of adjunct cultures on the ripening of Prato cheese from four different origins (2005)
- Authors:
- Autor USP: DESTRO, MARIA TERESA - FCF
- Unidade: FCF
- Subjects: QUEIJO; MICROBIOLOGIA DE ALIMENTOS; BACTÉRIAS (ANÁLISE); LACTOBACILLUS
- Language: Inglês
- Imprenta:
- Publisher: Institute of Food Technologists
- Publisher place: Chicago
- Date published: 2005
- Source:
- Título: Book of Abstracts
- Conference titles: IFT Annual Meeting and Food Expo
-
ABNT
MORENO, Izildinha et al. Study of the effect of autolysis of adjunct cultures on the ripening of Prato cheese from four different origins. 2005, Anais.. Chicago: Institute of Food Technologists, 2005. . Acesso em: 13 mar. 2026. -
APA
Moreno, I., Baldini, V. L. S., Van Dender, A. G. F., Vialta, A., Lerayer, A. L. S., Destro, M. T., & Lortal, S. (2005). Study of the effect of autolysis of adjunct cultures on the ripening of Prato cheese from four different origins. In Book of Abstracts. Chicago: Institute of Food Technologists. -
NLM
Moreno I, Baldini VLS, Van Dender AGF, Vialta A, Lerayer ALS, Destro MT, Lortal S. Study of the effect of autolysis of adjunct cultures on the ripening of Prato cheese from four different origins. Book of Abstracts. 2005 ;[citado 2026 mar. 13 ] -
Vancouver
Moreno I, Baldini VLS, Van Dender AGF, Vialta A, Lerayer ALS, Destro MT, Lortal S. Study of the effect of autolysis of adjunct cultures on the ripening of Prato cheese from four different origins. Book of Abstracts. 2005 ;[citado 2026 mar. 13 ] - IAFP faz indicação inovadora
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