Source: Journal of Dairy Science. Unidade: FMVZ
Subjects: CÉLULAS SOMÁTICAS, CIÊNCIA DE ALIMENTOS, LEITE, MICROBIOLOGIA DE ALIMENTOS, QUEIJO
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VIANNA, P. C. B. et al. Microbial and sensory changes throughout the ripening of prato cheese made from milk with different levels of somatic cells. Journal of Dairy Science, v. 91, n. 5, p. 1743-1750, 2008Tradução . . Disponível em: https://doi.org/10.3168/jds.2007-0639. Acesso em: 03 nov. 2024.APA
Vianna, P. C. B., Mazal, G., Santos, M. V. dos, Bolini, H. M. A., & Gigante, M. L. (2008). Microbial and sensory changes throughout the ripening of prato cheese made from milk with different levels of somatic cells. Journal of Dairy Science, 91( 5), 1743-1750. doi:10.3168/jds.2007-0639NLM
Vianna PCB, Mazal G, Santos MV dos, Bolini HMA, Gigante ML. Microbial and sensory changes throughout the ripening of prato cheese made from milk with different levels of somatic cells [Internet]. Journal of Dairy Science. 2008 ; 91( 5): 1743-1750.[citado 2024 nov. 03 ] Available from: https://doi.org/10.3168/jds.2007-0639Vancouver
Vianna PCB, Mazal G, Santos MV dos, Bolini HMA, Gigante ML. Microbial and sensory changes throughout the ripening of prato cheese made from milk with different levels of somatic cells [Internet]. Journal of Dairy Science. 2008 ; 91( 5): 1743-1750.[citado 2024 nov. 03 ] Available from: https://doi.org/10.3168/jds.2007-0639
