Determining the minimum ripening time of artisanal Minas cheese, a traditional Brazilian cheese-Reference-Cited by-同舟云学术

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Determining the minimum ripening time of artisanal Minas cheese, a traditional Brazilian cheese

Published:2015-05 Issue:1 Volume:46 Page:219-230
ISSN:1678-4405
Container-title:Brazilian Journal of Microbiology
language:en
Short-container-title:Braz. J. Microbiol.

Author:

Martins José M.,Galinari Éder,Pimentel-Filho Natan J.,Ribeiro Jr José I.,Furtado Mauro M.,Ferreira Célia L.L.F.

Publisher

FapUNIFESP (SciELO)

Subject

Microbiology,Computer Networks and Communications,Hardware and Architecture,Software

Link

http://www.scielo.br/pdf/bjm/v46n1/1517-8382-bjm-46-01-0219.pdf

Cited by 48 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Modeling the effects of ripening at refrigeration and ambient temperatures on physic-chemical and microbiological parameters of artisanal Minas cheese;International Dairy Journal;2024-12

2. Unveiling Safety Concerns in Brazilian Artisanal Cheeses: A Call for Enhanced Ripening Protocols and Microbiological Assessments;Foods;2024-05-24

3. Exploring the Antarctic aminopeptidase P from Pseudomonas sp. strain AMS3 through structural analysis and molecular dynamics simulation;Journal of Biomolecular Structure and Dynamics;2024-03-31

4. Profile of lactic acid bacteria (MALDI-TOF-MS) and physico-chemical and microbiological characteristics of the raw milk and fresh artisanal cheese from Serra Geral, Minas Gerais, Brazil;Food Research International;2024-01

5. Diagnosis of the microbiological quality of fiscal artisanal Minas cheese samples;Food Control;2023-11

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