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Microbiological quality of goats milk cheese produced in two states in the Northeast of Brazil.
Microbiological quality of goats milk cheese produced in two states in the Northeast of Brazil.
2009
M. O. Ramos
L. Chapaval
A. C. N. Campos
F. G. C. de Souza
A. P. B. de Sousa
A. M. Mororó
Keywords:
Cheesemaking
Food microbiology
Raw milk
Environmental science
Traceability
Food contaminant
Food safety
Food science
Critical control point
Farmer cheese
Geography
Biotechnology
Correction
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