Maturacao do queijo tipo prato : influencia da adicao de pediococos na aceleracao do processo
Document title: Maturacao do queijo tipo prato : influencia da adicao de pediococos na aceleracao do processo
Journal: Coletanea do Instituto de Tecnologia de Alimentos
Database: PERIÓDICA
System number: 000038365
ISSN: 0100-350X
Authors: 1
Institutions: 1Instituto de Tecnologia de Alimentos, Campinas, Sao Paulo. Brasil
Year:
Number: 10
Pages: 141-151
Country: Brasil
Language: Portugués
Document type: Artículo
Approach: Experimental
Disciplines: Química,
Biología
Keyword: Bioquímica,
Química analítica,
Química de alimentos,
Hongos,
Maduracion-aceleracion,
Pediococcus,
Queso prato
Keyword: Chemistry,
Biology,
Analytical chemistry,
Biochemistry,
Food chemistry,
Fungi,
Prato cheese,
Pediococcus,
Ripening acceleration
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