Sensorial and Rheological Parameters of Cured Cheese Produced with Goat Milk (2019)
Guimarães, Daniela Helena Pelegrine 
; Barros, Débora; Rosa, Maria Thereza de Moraes Gomes
Source: Part of Smart Innovation, Systems and Technologies. Unidade: EEL
Subjects: GOAT BREEDING, ANÁLISE SENSORIAL DE ALIMENTOS, TEXTURE SENSORIAL
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ABNT
GUIMARÃES, Daniela Helena Pelegrine e BARROS, Débora e ROSA, Maria Thereza de Moraes Gomes. Sensorial and Rheological Parameters of Cured Cheese Produced with Goat Milk. Part of Smart Innovation, Systems and Technologies. Tradução . [S.l.]: Springer International Publishing, 2019. v. 140. p. 339-346. Disponível em: https://doi.org/10.1007/978-3-030-16053-1_33. Acesso em: 23 jun. 2024.APA
Guimarães, D. H. P., Barros, D., & Rosa, M. T. de M. G. (2019). Sensorial and Rheological Parameters of Cured Cheese Produced with Goat Milk. In Part of Smart Innovation, Systems and Technologies (Vol. 140, p. 339-346). Springer International Publishing. doi:10.1007/978-3-030-16053-1_33NLM
Guimarães DHP, Barros D, Rosa MT de MG. Sensorial and Rheological Parameters of Cured Cheese Produced with Goat Milk [Internet]. In: Part of Smart Innovation, Systems and Technologies. Springer International Publishing; 2019. p. 339-346.[citado 2024 jun. 23 ] Available from: https://doi.org/10.1007/978-3-030-16053-1_33Vancouver
Guimarães DHP, Barros D, Rosa MT de MG. Sensorial and Rheological Parameters of Cured Cheese Produced with Goat Milk [Internet]. In: Part of Smart Innovation, Systems and Technologies. Springer International Publishing; 2019. p. 339-346.[citado 2024 jun. 23 ] Available from: https://doi.org/10.1007/978-3-030-16053-1_33
