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  1. 1
    Microbiological and physicochemical characterization of Minas artisanal cheese from the Campo das Vertentes region (Brazil) during ripening in rainy and dry seasons

    Microbiological and physicochemical characterization of Minas artisanal cheese from the Campo das Vertentes region (Brazil) during ripening in rainy and dry seasons von Lucas Costa Valente, Gustavo, Chaves Figueiredo, Ranier Chaves Figueiredo, Furst Brito, Rommel, Maria Quintão Lana, Ângela, Maria Salotti de Souza, Bruna, Moraes da Fonseca, Leorges, Paula Madureira, Ana, Marçal da Silva, Andréia, Freire de Andrade Morais Penna, Cláudia, Resende de Souza, Marcelo


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  2. 2
    Microbial shifts in Minas artisanal cheeses from the Serra do Salitre region of Minas Gerais, Brazil throughout ripening time

    Microbial shifts in Minas artisanal cheeses from the Serra do Salitre region of Minas Gerais, Brazil throughout ripening time von Sant'Anna, Felipe Machado, Wetzels, Stefanie Urimarie, Cicco, Sávio Henrique Sandes, Figueiredo, Ranier Chaves, Sales, Gilson Assis, Figueiredo, Naiara Chaves, Nunes, Cantini Alvaro, Schmitz-Esser, Stephan, Mann, Evelyne, Wagner, Martin, Souza, Marcelo Resende

    Veröffentlicht in Food microbiology

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