autores Anísio Iuri Lima dos Santos Rosário Carla Paulo Vieira Carlos Adam Conte Junior e Isabella Fernandes Delgado Diego Galvan Marion Pereira da Costa Rodrigo Vilela de Barros Pinto Moreira Sergio Borges Mano Vinicius Silva Castro Yhan da Silva Mutz
palavras-chave Cheese preservation Non-thermal technologies Pathogenic microorganisms non-thermal technologies raw milk cheese sodium reduction