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...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Braz J Microbiol
Egile Nagusiak: Martins, José M., Galinari, Éder, Pimentel-Filho, Natan J., Ribeiro, José I., Furtado, Mauro M., Ferreira, Célia L.L.F.
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Sociedade Brasileira de Microbiologia 2015
Gaiak:
Food Microbiology
Sarrera elektronikoa: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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