Efeito do uso de Lactobacillus casei como cultura adjunta na qualidade tecnológica de queijo prato com reduzido teor de gordura
Made available in DSpace on 2014-06-11T19:23:26Z (GMT). No. of bitstreams: 0 Previous issue date: 2006-08-25Bitstream added on 2014-06-13T20:30:12Z : No. of bitstreams: 1 silva_crb_me_sjrp.pdf: 695480 bytes, checksum: 12144909de439621e01305183d7fd219 (MD5) === Conselho Nacional de Desenvolvimento...
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| Format: | Others |
| Language: | Portuguese |
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Universidade Estadual Paulista (UNESP)
2014
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| Online Access: | http://hdl.handle.net/11449/88379 |