Influence of the starter cultures and ripening on the physicochemical and sensory characteristics of Serro artisanal cheese

Publication date: Available online 8 March 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Julia Silva Pinheiro, Bruna Gabriela Siqueira Souza Sudré, Ana Cláudia Silveira Alexandre, Gabriela Aguiar Campolina, Eliznara Fernandes Correia, Paulo de Souza Costa Sobrinho
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research