Assessment of Autochthonous Lactic Acid Bacteria as Starter Cultures for Improved Manufacture of Pico Cheese Using a Cheese Model

AuthID
 P-00W-1KX
9
Author(s)
de Aguiar e Câmara, SP
·
Maduro Dias, C
·
Rocha, L
·
Dapkevicius, A
·
Silveira, MDG
·
Tipo de Documento
Article
Year published
2022
Publicado
in International Dairy Journal, ISSN: 0958-6946
Volume: 128, Páginas: 105294
Indexing
Scopus®
Crossref®4
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85123712596
Source Identifiers
ISSN: 0958-6946
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