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Elsevier, LWT - Food Science and Technology, 4(36), p. 563-569

DOI: 10.1590/1678-457x.17116

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Cheese yield in Brazil: state of the art

Journal article published in 2016 by Danielle Cavalcanti Sales ORCID, Adriano Henrique do Nascimento Rangel ORCID, Stela Antas Urbano, Kátia Cristina Borges, Júlio César de Andrade Neto, Bruna Maria Emerenciano Chagas
This paper is made freely available by the publisher.
This paper is made freely available by the publisher.

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