Influence of ripening and moisture on the microbiological quality of Minas Artisanal Cheese-Reference-Cited by-同舟云学术

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Influence of ripening and moisture on the microbiological quality of Minas Artisanal Cheese

Published:2024-08 Issue: Volume:60 Page:104364
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Bombachi Rafael^ORCID,Camargo Anderson Carlos,Firmo Maria José Novaes,Menezes Liliane Denize Miranda^ORCID,Fusieger Andressa^ORCID,Carvalho Antônio Fernandes de,Nero Luís Augusto^ORCID

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

CAPES

Publisher

Elsevier BV

Reference38 articles.

1. The effect of storage temperatures and packaging methods on properties of Motal cheese;Andiç;Journal of Dairy Science,2010

2. Microbial safety status of Serro artisanal cheese produced in Brazil;Andretta;Journal of Dairy Science,2019

3. Official methods of analysis of AOAC international, official method,2016

4. Official methods 998.08. Confirmed Escherichia coli counts in poultry, meats, and seafood (PetrifilmTM method),2019

5. Official methods 2004.03. Salmonella in foods, enzyme-linked immunofluorescent assay (ELFA),2019

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