Physicochemical Profile of Canastra Cheese Inoculated with Starter Cultures of <i>Kluyveromyces lactis</i> and <i>Torulaspora delbrueckii</i> by Adriele do Amor Divino Silva, Dérica Gonçalves Tavares, Rafaela Pereira Andrade, Tamara Leite dos Santos, Whasley Ferreira Duarte

Subjects: Get full text

Indicação geográfica e queijos artesanais : marco legal e desafios a uma política para este segmento no Brasil by Benedito Ely Valente da Cruz, Rosangela Ap. Medeiros Hespanhol

Subjects: “…Artisanal Cheeses. Geographical Indication. Legal framework. …”
Get full text

Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria by José M. Martín Miguélez, Irene Martín, Jurgen Robledo, Sonia Ventanas, Juan J. Córdoba

Subjects: Get full text