文献
J-GLOBAL ID:201702249157511430
整理番号:17A1442668
Picoチーズの物理化学的,生化学的,微生物学的および安全性の側面:成熟を通したと最終生成物の評価【Powered by NICT】
Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product
著者 (6件):
Camara Sandra P A
(IITAA-Institute of Agricultural and Environmental Research and Technology/Faculty of Agricultural and Environmental Sciences, University of the Azores, Rua Capitao Joao d’Avila, 9700-042, Angra do Heroismo, Portugal)
,
Dapkevicius Airidas
(IITAA-Institute of Agricultural and Environmental Research and Technology/Faculty of Agricultural and Environmental Sciences, University of the Azores, Rua Capitao Joao d’Avila, 9700-042, Angra do Heroismo, Portugal)
,
Rosa Henrique J D
(IITAA-Institute of Agricultural and Environmental Research and Technology/Faculty of Agricultural and Environmental Sciences, University of the Azores, Rua Capitao Joao d’Avila, 9700-042, Angra do Heroismo, Portugal)
,
Silva Celia C G
(IITAA-Institute of Agricultural and Environmental Research and Technology/Faculty of Agricultural and Environmental Sciences, University of the Azores, Rua Capitao Joao d’Avila, 9700-042, Angra do Heroismo, Portugal)
,
Malcata F Xavier
(Department of Chemical Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465, Porto, Portugal)
,
Enes Dapkevicius Maria L N
(IITAA-Institute of Agricultural and Environmental Research and Technology/Faculty of Agricultural and Environmental Sciences, University of the Azores, Rua Capitao Joao d’Avila, 9700-042, Angra do Heroismo, Portugal)
資料名:
International Journal of Dairy Technology
(International Journal of Dairy Technology)
巻:
70
号:
4
ページ:
542-555
発行年:
2017年
JST資料番号:
E0057A
ISSN:
1364-727X
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)