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M.A.S. Cortez
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M.A.S. Cortez
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M.A.S. Cortez
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1
Utilização de Lactobacillus acidophilus e de acidificação direta na fabricação de queijo de minas frescal
by
C.C.C. Alves
,
N.D.H. Gemal
,
M.A
.S.
Cortez
,
R.M. Franco
,
S.B. Mano
Published 2011-12-01
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Article
2
Effect of calcium addition and pH on yield and texture of Minas cured cheese
by
B.N.C. Santos
,
C.C.C V. Silva
,
J.R. Domingues
,
M.A
.S.
Cortez
,
D.D.G.C. Freitas
,
C.C.J. Chiappini
,
K.G.L. Araújo
Published 2013-04-01
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Article
3
Effect of calcium addition and pH on yield and texture of Minas cured cheese Efeito da adição de cálcio e do pH sobre o rendimento e a textura de queijo-de-Minas curado
by
B.N.C. Santos
,
C.C.C V. Silva
,
J.R. Domingues
,
M.A
.S.
Cortez
,
D.D.G.C. Freitas
,
C.C.J. Chiappini
,
K.G.L. Araújo
Published 2013-04-01
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Article
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