Karyne Oliveira Coelho, Albenones José de Mesquita, Cíntia Silva Minafra e Rezende, Rodrigo Balduino Soares Neves,
Effect of Somatic Cells Level To Lactic Culture Used in the Mozzarella Cheese Processing,
Blucher Food Science Proceedings,
Volume 1,
2014,
Pages 435-436,
ISSN 2359201X,
http://dx.doi.org/10.5151/foodsci-microal-222
(www.proceedings.blucher.com.br/article-details/effect-of-somatic-cells-level-to-lactic-culture-used-in-the-mozzarella-cheese-processing-11777)
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