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Microbiological quality of matured artisanal cheese produced in the region of Serra da Canastra - MG.
Microbiological quality of matured artisanal cheese produced in the region of Serra da Canastra - MG.
2010
Beatriz M. Borelli
Inayara C. A. Lacerda
Luciana R. Brandão
L.S. Do Carmo
Carlos A. Rosa
Keywords:
Cheese ripening
Cheesemaking
Food contaminant
Food science
Food microbiology
Environmental science
Coliform bacteria
Microbiology
Biology
microbiological quality
microbial contamination
Correction
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