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Author/Creator Verruck, S.

1. Effect of sodium reduction and flavor enhancer addition on probiotic Prato cheese processing. (September 2017)

Authors:
Silva, H.L.A.; Balthazar, C.F.; Esmerino, E.A.; Vieira, A.H.; Cappato, L.P.; Neto, R.P.C.; Verruck, S.; Cavalcanti, R.N.; Portela, J.B.; Andrade, M.M.; Moraes, J.; Franco, R.M.; Tavares, M.I.B.; Prudencio, E.S.; Freitas, M.Q.; Nascimento, J.S.; Silva, M.C.; Raices, R.S.L.; Cruz, A.G.
Journal:
Food research international
Issue:
Volume 99:Part 1(2017)
Page Start:
247
Record Type:
Journal Article
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