Source: International Journal of Food Microbiology. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, QUEIJO, PENICILLIUM
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GALLI, Bruno Domingues et al. Sensory quality of Camembert-type cheese: Relationship between starter cultures and ripening molds. International Journal of Food Microbiology, v. 234, p. 71-75, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.ijfoodmicro.2016.06.025. Acesso em: 15 out. 2024.APA
Galli, B. D., Martin, J. G. P., Silva, P. P. M. da, Porto, E., Spoto, M. H. F., & Martin, J. G. P. (2016). Sensory quality of Camembert-type cheese: Relationship between starter cultures and ripening molds. International Journal of Food Microbiology, 234, 71-75. doi:10.1016/j.ijfoodmicro.2016.06.025NLM
Galli BD, Martin JGP, Silva PPM da, Porto E, Spoto MHF, Martin JGP. Sensory quality of Camembert-type cheese: Relationship between starter cultures and ripening molds [Internet]. International Journal of Food Microbiology. 2016 ; 234 71-75.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2016.06.025Vancouver
Galli BD, Martin JGP, Silva PPM da, Porto E, Spoto MHF, Martin JGP. Sensory quality of Camembert-type cheese: Relationship between starter cultures and ripening molds [Internet]. International Journal of Food Microbiology. 2016 ; 234 71-75.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2016.06.025