Paiva, P. H. C., & Costa Júnior, L. C. G. (2013). TREATMENT OF CANASTRA CHEESE RIND WITH RESIN AND ITS EFFECTS DURING THE CHEESE RIPENING AND IN THE CHEESE QUALITY AS A MEANS OF IMPROVING THE VISUAL ASPECT AND ADD VALUE TO THE PRODUCT.
Referência de acordo com a norma ChicagoPaiva, Paulo Henrique Costa, e Luiz Carlos Gonçalves Costa Júnior. TREATMENT OF CANASTRA CHEESE RIND WITH RESIN AND ITS EFFECTS DURING THE CHEESE RIPENING AND IN THE CHEESE QUALITY AS A MEANS OF IMPROVING THE VISUAL ASPECT AND ADD VALUE TO THE PRODUCT. 2013.
Referência de acordo com a norma MLAPaiva, Paulo Henrique Costa, e Luiz Carlos Gonçalves Costa Júnior. TREATMENT OF CANASTRA CHEESE RIND WITH RESIN AND ITS EFFECTS DURING THE CHEESE RIPENING AND IN THE CHEESE QUALITY AS A MEANS OF IMPROVING THE VISUAL ASPECT AND ADD VALUE TO THE PRODUCT. 2013.