Cured cheese produced with goat milk: sensorial and rheological analysis (2018)
Guimarães, Daniela Helena Pelegrine 
; Barros, Debora da Silva
Source: ESBES Book of Abstracts. Unidade: EEL
Subjects: REOLOGIA, ANÁLISE SENSORIAL DE ALIMENTOS, QUEIJO
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ABNT
GUIMARÃES, Daniela Helena Pelegrine e BARROS, Debora da Silva. Cured cheese produced with goat milk: sensorial and rheological analysis. 2018, Anais.. Lisboa: Escola de Engenharia de Lorena, Universidade de São Paulo, 2018. . Acesso em: 20 fev. 2026.APA
Guimarães, D. H. P., & Barros, D. da S. (2018). Cured cheese produced with goat milk: sensorial and rheological analysis. In ESBES Book of Abstracts. Lisboa: Escola de Engenharia de Lorena, Universidade de São Paulo.NLM
Guimarães DHP, Barros D da S. Cured cheese produced with goat milk: sensorial and rheological analysis. ESBES Book of Abstracts. 2018 ;[citado 2026 fev. 20 ]Vancouver
Guimarães DHP, Barros D da S. Cured cheese produced with goat milk: sensorial and rheological analysis. ESBES Book of Abstracts. 2018 ;[citado 2026 fev. 20 ]
