Avaliação microbiológica de queijo e creme de leite, produzidos artesanalmente na cidade de Toledo, PR, durante a implantação do programa de pasteurização / Microbiological evaluation of cheese and cream, produced by hand in the city of Toledo, PR, during deployment of the pasteurization program
Hig. aliment
;
27(222/223): 130-135, jul.-ago. 2013. tab
Article
in Portuguese
| LILACS
| ID: lil-723638
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Index:
LILACS (Americas)
Main subject:
Food Samples
/
Cheese
/
Food Microbiology
Type of study:
Evaluation studies
Language:
Portuguese
Journal:
Hig. aliment
Journal subject:
Nutritional Sciences
Year:
2013
Type:
Article
Affiliation country:
Brazil
Institution/Affiliation country:
Universidade Estadual do Oeste do Paraná/BR
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