Microbiological and physicochemical quality of raw materials and Cabacinha artisanal cheese: A traditional stretched-curd cheese from Vale do Jequitinhonha, Minas Gerais, Brazil
- DOI
- 10.3168/jds.2026-28395
- Published
- 2026-08
- Container
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3168/jds.2026-28395,
title = {Microbiological and physicochemical quality of raw materials and Cabacinha artisanal cheese: A traditional stretched-curd cheese from Vale do Jequitinhonha, Minas Gerais, Brazil},
author = {Pedro H.O. Medes and Daniel A. Pereira and Christiano V. Pires and Cláudia F.A.M. Penna and Joana R. Glória and Ângela M.Q. Lana and Jaqueline F.O. Sá and João P.A. Araújo and Ana C.A. Vieira and Rafaela A. Machado and Cristiane V. Guimarães and Danielle S. Freitas and Marcelo R. Souza},
year = {2026},
journal = {Journal of Dairy Science},
doi = {10.3168/jds.2026-28395},
url = {https://doi.org/10.3168/jds.2026-28395}
}RIS
TY - JOUR TI - Microbiological and physicochemical quality of raw materials and Cabacinha artisanal cheese: A traditional stretched-curd cheese from Vale do Jequitinhonha, Minas Gerais, Brazil AU - Pedro H.O. Medes AU - Daniel A. Pereira AU - Christiano V. Pires AU - Cláudia F.A.M. Penna AU - Joana R. Glória AU - Ângela M.Q. Lana AU - Jaqueline F.O. Sá AU - João P.A. Araújo AU - Ana C.A. Vieira AU - Rafaela A. Machado AU - Cristiane V. Guimarães AU - Danielle S. Freitas AU - Marcelo R. Souza PY - 2026 JO - Journal of Dairy Science DO - 10.3168/jds.2026-28395 UR - https://doi.org/10.3168/jds.2026-28395 ER -
APA
Medes, P. H., Pereira, D. A., Pires, C. V., Penna, C. F., Glória, J. R., Lana, Â. M., Sá, J. F., Araújo, J. P., Vieira, A. C., Machado, R. A., Guimarães, C. V., Freitas, D. S., & Souza, M. R. (2026). Microbiological and physicochemical quality of raw materials and Cabacinha artisanal cheese: A traditional stretched-curd cheese from Vale do Jequitinhonha, Minas Gerais, Brazil. Journal of Dairy Science. https://doi.org/10.3168/jds.2026-28395
Source records
- crossref · retrieved 2026-09-25T10:41:06.168Z