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Determining the minimum ripening time of artisanal Minas cheese, a traditional Brazilian cheese

Physical, physicochemical, and microbiological changes were monitored in 256 samples of artisanal Minas cheese from eight producers from Serro region (Minas Gerais, Brazil) for 64 days of ripening to determine the minimum ripening time for the cheese to reach the safe microbiological limits establis...

詳細記述

保存先:
書誌詳細
出版年:Braz J Microbiol
主要な著者: Martins, José M., Galinari, Éder, Pimentel-Filho, Natan J., Ribeiro, José I., Furtado, Mauro M., Ferreira, Célia L.L.F.
フォーマット: Artigo
言語:Inglês
出版事項: Sociedade Brasileira de Microbiologia 2015
主題:
オンライン・アクセス:https://ncbi.nlm.nih.gov/pmc/articles/PMC4512066/
https://ncbi.nlm.nih.gov/pubmed/26221111
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1590/S1517-838246120131003
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