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M. L. Poiatti
M. L. Poiatti
Food science
Cheesemaking
Lactobacillus acidophilus
Biology
microbiological quality
4
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3
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Qualidade da carne bovina maturada e tenderizada comercializada na região de Dracena, Sp
2016
D. M. S. Bosco
Cristiana Andrighetto
P. A. C. Luz
M. L. Poiatti
André Mendes Jorge
Caroline de Lima Francisco
Helena Sampaio Aranha
Gustavo Antunes Trivelin
R. F. Vaz
Juliana Mara de Freitas dos Santos
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Acceptability and physicochemical characteristics of Minas fresh cheese made with Lactobacillus acidophilus and mesophilic lactic starters.
2013
M. M. Squizatti
Débora Maísa Targanski
Tais Fernanda Borgonovi
M. L. Poiatti
M. J. M. Bartholomei
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Microbiological quality of Minas fresh cheese produced with Lactobacillus acidophilus and lactic starter.
2013
Tais Fernanda Borgonovi
M. L. Poiatti
M. M. Squizatti
Daniele Floriano Fachiolli
W. L. de Carvalho
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Study of the agricultural gypsum as an inhibitor of the botulinic toxin experimentally inoculated in poultry litter.
2000
J. O. B. Sorbara
R. P. Schocken-Iturrino
M. L. Poiatti
F. A. Avila
A Berchieri-Júnior
M. Nogueira
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