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Title: Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product

Authors:
 [1] ;  [1] ;  [1] ;  [1] ;  [2] ; ORCiD logo [1]
  1. IITAA-Institute of Agricultural and Environmental Research and Technology/Faculty of Agricultural and Environmental Sciences, University of the Azores, Rua Capitão João d'Ávila 9700-042 Angra do Heroísmo Portugal
  2. Department of Chemical Engineering, University of Porto, Rua Dr. Roberto Frias 4200-465 Porto Portugal
Publication Date:
Type:
Publisher's Accepted Manuscript
Journal Name:
International Journal of Dairy Technology
Additional Journal Information:
Journal Name: International Journal of Dairy Technology Journal Volume: 70 Journal Issue: 4; Journal ID: ISSN 1364-727X
Publisher:
Wiley-Blackwell
Sponsoring Org:
USDOE Office of Nuclear Energy (NE), Fuel Cycle Technologies (NE-5)
Country of Publication:
Country unknown/Code not available
Language:
English
OSTI Identifier:
1398062

Câmara, Sandra P. A., Dapkevicius, Airidas, Rosa, Henrique J. D., Silva, Célia C. G., Malcata, F. Xavier, and Enes Dapkevicius, Maria L. N.. Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product. Country unknown/Code not available: N. p., Web. doi:10.1111/1471-0307.12424.
Câmara, Sandra P. A., Dapkevicius, Airidas, Rosa, Henrique J. D., Silva, Célia C. G., Malcata, F. Xavier, & Enes Dapkevicius, Maria L. N.. Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product. Country unknown/Code not available. doi:10.1111/1471-0307.12424.
Câmara, Sandra P. A., Dapkevicius, Airidas, Rosa, Henrique J. D., Silva, Célia C. G., Malcata, F. Xavier, and Enes Dapkevicius, Maria L. N.. 2017. "Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product". Country unknown/Code not available. doi:10.1111/1471-0307.12424.
@article{osti_1398062,
title = {Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product},
author = {Câmara, Sandra P. A. and Dapkevicius, Airidas and Rosa, Henrique J. D. and Silva, Célia C. G. and Malcata, F. Xavier and Enes Dapkevicius, Maria L. N.},
abstractNote = {},
doi = {10.1111/1471-0307.12424},
journal = {International Journal of Dairy Technology},
number = 4,
volume = 70,
place = {Country unknown/Code not available},
year = {2017},
month = {5}
}