Source: Book of Abstracts. Conference titles: IFT Annual Meeting and Food Expo. Unidade: FCF
Subjects: QUEIJO, MICROBIOLOGIA DE ALIMENTOS, BACTÉRIAS (ANÁLISE), LACTOBACILLUS
ABNT
MORENO, Izildinha et al. Study of the effect of autolysis of adjunct cultures on the ripening of Prato cheese from four different origins. 2005, Anais.. Chicago: Institute of Food Technologists, 2005. . Acesso em: 17 out. 2024.APA
Moreno, I., Baldini, V. L. S., Van Dender, A. G. F., Vialta, A., Lerayer, A. L. S., Destro, M. T., & Lortal, S. (2005). Study of the effect of autolysis of adjunct cultures on the ripening of Prato cheese from four different origins. In Book of Abstracts. Chicago: Institute of Food Technologists.NLM
Moreno I, Baldini VLS, Van Dender AGF, Vialta A, Lerayer ALS, Destro MT, Lortal S. Study of the effect of autolysis of adjunct cultures on the ripening of Prato cheese from four different origins. Book of Abstracts. 2005 ;[citado 2024 out. 17 ]Vancouver
Moreno I, Baldini VLS, Van Dender AGF, Vialta A, Lerayer ALS, Destro MT, Lortal S. Study of the effect of autolysis of adjunct cultures on the ripening of Prato cheese from four different origins. Book of Abstracts. 2005 ;[citado 2024 out. 17 ]