Simple scientific-molecular strategy to standardize and guarantee the safety of artisanal cheese produced in Brazil.

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dc.contributorMARILIA PENTEADO STEPHAN, CTAA; IZABELA MIRANDA DE CASTRO, CTAA; Juliana Carneiro, UNIRIO; TATIANA DE LIMA AZEVEDO, CTAA; ALEXSANDRO ARAUJO DOS SANTOS, CTAA; ANA CAROLINA SAMPAIO DORIA CHAVES, CTAA; Maria Gabriela Kobliz, UNIRIO.
dc.creatorSTEPHAN, M. P.
dc.creatorCASTRO, I. M. de
dc.creatorCARNEIRO, J.
dc.creatorAZEVEDO, T. de L.
dc.creatorSANTOS, A. A. dos
dc.creatorCHAVES, A. C. S. D.
dc.creatorKOBLIZ, M. G.
dc.date2019-09-26T00:42:27Z
dc.date2019-09-26T00:42:27Z
dc.date2019-09-25
dc.date2019
dc.date2019-09-26T00:42:27Z
dc.date.accessioned2026-06-30T23:10:08Z
dc.descriptionGHI. 24-28 mar. 2019.
dc.identifierIn: WORLD CONGRESS ON FOOD SAFETY AND SECURITY, 1., 2019, Leiden. Book of abstract... Viena: Global Harmonization Initiative (GHI), 2019. p. 52.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1112444
dc.identifier.urihttp://hdl.handle.net/123456789/375654
dc.languageeng
dc.rightsopenAccess
dc.subjectQueijo
dc.titleSimple scientific-molecular strategy to standardize and guarantee the safety of artisanal cheese produced in Brazil.
dc.typeResumo em anais e proceedings

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Embrapa Agroindústria de Alimentos (CTAA)