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  1. 1
    Methods for thermal inactivation of pathogens in mozzarella: a comparison between stretching and pasteurization

    Methods for thermal inactivation of pathogens in mozzarella: a comparison between stretching and pasteurization oleh D.C. Raimundo, R.G. Travaglini, G.O. Souza, K.R. Starikoff, S.A. Sanches, O.B. Souza, S.C. Balian, E.O. Telles

    Diterbitkan 2013-04-01
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  2. 2
    Methods for thermal inactivation of pathogens in mozzarella: a comparison between stretching and pasteurization Métodos para inativação térmica de patógenos em mozarela: comparação entre filagem e pasteurização

    Methods for thermal inactivation of pathogens in mozzarella: a comparison between stretching and pasteurization Métodos para inativação térmica de patógenos em mozarela: comparação... oleh D.C. Raimundo, R.G. Travaglini, G.O. Souza, K.R. Starikoff, S.A. Sanches, O.B. Souza, S.C. Balian, E.O. Telles

    Diterbitkan 2013-04-01
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