Queijos artesanais: fonte de bactérias ácido láticas selvagens para formulação de fermentos tradicionais
Maria Luiza Barros Cabral, Meire dos Santos Falcão de Lima, Gabriela Alves de Araújo Fernandes and 3 more
Journal of Bioenergy and Food Science · 2016
doi:10.18067/jbfs.v3i4.111 (opens in a new tab)
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