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Publications by Vânia Cássia Fonseca BURGARDT
Physicochemical Parameters and Lactic Acid Bacteria Count During Ripening of Brazilian Regional Cheese Manufactured With the Addition of Autochthonous Cultures
Food Science and Technology
Biotechnology
Food Science
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Bacteriocinogenic Potential of Lactic Acid Bacteria Isolated From Artisanal Colonial Type - Cheese
Archives of Veterinary Science
Veterinary