tipo
- journal article
Milk quality, production process and physicochemical characteristics of Porungo, an artisanal cheese from the state of Sao Paulo, Brazil
Documento
- doi:10.1017/s0022029920001016
- http://dx.doi.org/10.1017/S0022029920001016
- http://dx.doi.org/10.1017/s0022029920001016
- http://https://www.cambridge.org/core/journals/journal-of-dairy-research/article/milk-quality-production-process-and-physicochemical-characteristics-of-porungo-an-artisanal-cheese-from-the-state-of-sao-paulo-brazil/BA09716E390B413650993E398038415E][doi:10.1017/s0022029920001016
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data de publicação
- 2020-01-01