Potential of Lactic Acid Bacteria from Pico Cheese for Starter Culture Development

AuthID
 P-00Q-5PM
7
Author(s)
Câmara, SC
·
Dapkevicius, A
·
Riquelme, C
·
Tipo de Documento
Article in Press
Year published
2019
Publicado
in Food Science and Technology International, ISSN: 1082-0132
Volume: 25, Número: 4, Páginas: 303-317
Indexing
Scopus®
Crossref®31
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85060644501
Source Identifiers
ISSN: 1082-0132
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas Instituições

Links Úteis

Ajuda

© 2024 CRACS & Inesc TEC - All Rights Reserved Política de Privacidade | Terms of Service