Detalhe da pesquisa
1.
Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria
Sci. agric;
69(6)2012.
Artigo
em Inglês
|
LILACS-Express
| ID: biblio-1497309
2.
Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria
Sci. agric.;
69(6)2012.
Artigo
em Inglês
| VETINDEX
| ID: vti-440696