Artigos Científicos
15
- Assessment of the probiotic potential of lactic acid bacteria isolated from Minas artisanal cheese produced in the Campo das Vertentes region, Brazil
- Assessment of Viral Contamination of Five Brazilian Artisanal Cheese Produced from Raw Milk: a Randomized Survey
- Diary and CATA approaches: A complementary study assessing Canastra cheese consumption
- Different types of packaging influence sensory profile of Canastra artisanal cheese
- Effect of Storage on Physico-Chemical, Microbiological and Sensory Characteristics of Goat Milk Fermented by Lactobacillus Strains Isolated from Minas Artisanal Cheeses
- Influência da aplicação de revestimento comestível em Queijo Minas Artesanal durante o período de maturação