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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...
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| 出版年: | Braz J Microbiol |
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| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Sociedade Brasileira de Microbiologia
2015
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| 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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