Microbiological characteristics of canastra cheese during manufacturing and ripening (2021)
Campos, Gabriela Zampieri 
; Lacorte, Gustavo Augusto ; Jurkiewicz, Cynthia Hyppolito ; Hoffmann, Christian ; Landgraf, Mariza ; Franco, Bernadette Dora Gombossy de Melo ; Pinto, Uelinton Manoel
Source: Food Control. Unidade: FCF
Subjects: SEGURANÇA ALIMENTAR, QUEIJO
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ABNT
CAMPOS, Gabriela Zampieri et al. Microbiological characteristics of canastra cheese during manufacturing and ripening. Food Control, v. 121, p. 1-7 art. 107598, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2020.107598. Acesso em: 17 nov. 2024.APA
Campos, G. Z., Lacorte, G. A., Jurkiewicz, C. H., Hoffmann, C., Landgraf, M., Franco, B. D. G. de M., & Pinto, U. M. (2021). Microbiological characteristics of canastra cheese during manufacturing and ripening. Food Control, 121, 1-7 art. 107598. doi:10.1016/j.foodcont.2020.107598NLM
Campos GZ, Lacorte GA, Jurkiewicz CH, Hoffmann C, Landgraf M, Franco BDG de M, Pinto UM. Microbiological characteristics of canastra cheese during manufacturing and ripening [Internet]. Food Control. 2021 ; 121 1-7 art. 107598.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.foodcont.2020.107598Vancouver
Campos GZ, Lacorte GA, Jurkiewicz CH, Hoffmann C, Landgraf M, Franco BDG de M, Pinto UM. Microbiological characteristics of canastra cheese during manufacturing and ripening [Internet]. Food Control. 2021 ; 121 1-7 art. 107598.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.foodcont.2020.107598
