Addressing Quality, Safety, and Sustainability Challenges in Artisanal Pico Cheese Production: Proteolysis Indexes, Staphylococci, and Whey Valorization

AuthID
 P-018-RNM
11
Author(s)
Câmara, SPA
·
Dias, CM
·
Nunes, HPB
·
Martin, R
·
Pimentel, F
·
Gomes, JV
·
Silveira, MDA
·
Dapkevicius, A
·
Tipo de Documento
Article
Year published
2025
Publicado
in FOODS
Volume: 14, Número: 9, Páginas: 1487 (19)
Indexing
Wos®
Crossref®
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 40361570
Wos: WOS:001486060400001
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