Milk quality, production process and physicochemical characteristics of Porungo,an artisanal cheese from the state of Sao Paulo, Brazil

著录项

• 来源
  《Journal of dairy research》 |2020年第4期|480-483|共4页
• 作者

  Naaman Francisco Nogueira Silva; Ketilin Siqueira de Aguiar; Natan de Jesus Pimentel Filho; luri Emmanuel de Paula Ferreira; Caetano Afonso Lanzoni Troiani; Alline Artigiani Lima Tribst; Antonio Fernandes de Carvalho;

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• 作者单位

  Center of Natural Sciences Federal University of Sao Carlos (UFSCar) Buri SP 18290-000 Brazil;

  Center of Natural Sciences Federal University of Sao Carlos (UFSCar) Buri SP 18290-000 Brazil;

  Center of Natural Sciences Federal University of Sao Carlos (UFSCar) Buri SP 18290-000 Brazil;

  Center of Natural Sciences Federal University of Sao Carlos (UFSCar) Buri SP 18290-000 Brazil;

  Center of Natural Sciences Federal University of Sao Carlos (UFSCar) Buri SP 18290-000 Brazil;

  Center for Food Studies (NEPA) University of Campinas (Unicamp) Campinas SP 13083-862 Brazil;

  Department of Food Technology Federal University of Vicosa (UFV) Vicosa MG 36570-900 Brazil;

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• 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);美国《化学文摘》(CA);
• 原文格式 PDF
• 正文语种 eng
• 中图分类
• 关键词

  Cheese; mozzarella cheese; physicochemical properties; raw milk;

  机译：奶酪;莫扎里拉奶酪;物理化学性质;原来的牛奶;