| scholarly article | Q13442814 |
| P50 | author | Natan de Jesus Pimentel-Filho | Q85219333 |
| P2093 | author name string | Célia L L F Ferreira | |
| Éder Galinari | |||
| José I Ribeiro | |||
| José M Martins | |||
| Mauro M Furtado | |||
| P2860 | cites work | Evolution of microbial populations during traditional Feta cheese manufacture and ripening | Q43032364 |
| A microtiter plate assay for Staphylococcus aureus biofilm quantification at various pH levels and hydrogen peroxide supplementation. | Q46264803 | ||
| Examination of the persistency of milk fatty acid composition responses to fish oil and sunflower oil in the diet of dairy cows. | Q46905491 | ||
| Effect of safflower oil, flaxseed oil, monensin, and vitamin E on concentration of conjugated linoleic acid in bovine milk fat. | Q46905499 | ||
| Evolution of chemico-physical characteristics during manufacture and ripening of Castelmagno PDO cheese in wintertime | Q85294700 | ||
| Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese | Q33655811 | ||
| Staphylococcus aureus and food poisoning | Q35199279 | ||
| Adhesion of Pathogenic Bacteria to Food Contact Surfaces: Influence of pH of Culture | Q42399553 | ||
| Microbiological aspects of the biofilm on wooden utensils used to make a Brazilian artisanal cheese | Q42883544 | ||
| P433 | issue | 1 | |
| P407 | language of work or name | English | Q1860 |
| P921 | main subject | cheese | Q10943 |
| P304 | page(s) | 219-230 | |
| P577 | publication date | 2015-03-01 | |
| P1433 | published in | Brazilian Journal of Microbiology | Q15758019 |
| P1476 | title | Determining the minimum ripening time of artisanal Minas cheese, a traditional Brazilian cheese | |
| P478 | volume | 46 |
| Q93274259 | Therapeutic and biotechnological applications of substrate specific microbial aminopeptidases | cites work | P2860 |
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