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Microbiological quality and safety of Brazilian artisanal cheeses
The establishment of norms that regulates the production and trade of Brazilian Artisanal Cheeses (BAC) has been stimulating many small farmers for this activity. The predominance of lactic acid bacteria (LAB) is a typical characteristic of BAC, which confers desirable attributes to artisanal cheese...
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| Pubblicato in: | Braz J Microbiol |
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| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer International Publishing
2021
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7966661/ https://ncbi.nlm.nih.gov/pubmed/33394458 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s42770-020-00416-9 |
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