Qualidade do queijo minas frescal produzido artesanalmente na Zona da Mata Mineira / Quality frescal cheese produced by hand in the Zona da Mata Mineira
Hig. aliment
;
26(212/213): 114-118, set.-out. 2012. graf
Article
in Portuguese
| LILACS
| ID: lil-696179
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Index:
LILACS (Americas)
Main subject:
Food Contamination
/
Cheese
/
Food Microbiology
Language:
Portuguese
Journal:
Hig. aliment
Journal subject:
Nutritional Sciences
Year:
2012
Type:
Article
Affiliation country:
Brazil
Institution/Affiliation country:
Santa Casa de Abre Campo/BR
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