Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1112444
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dc.contributor.authorSTEPHAN, M. P.eng
dc.contributor.authorCASTRO, I. M. deeng
dc.contributor.authorCARNEIRO, J.eng
dc.contributor.authorAZEVEDO, T. de L.eng
dc.contributor.authorSANTOS, A. A. doseng
dc.contributor.authorCHAVES, A. C. S. D.eng
dc.contributor.authorKOBLIZ, M. G.eng
dc.date.accessioned2019-09-26T00:42:27Z-
dc.date.available2019-09-26T00:42:27Z-
dc.date.created2019-09-25
dc.date.issued2019
dc.identifier.citationIn: WORLD CONGRESS ON FOOD SAFETY AND SECURITY, 1., 2019, Leiden. Book of abstract... Viena: Global Harmonization Initiative (GHI), 2019. p. 52.eng
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1112444-
dc.language.isoengeng
dc.rightsopenAccesseng
dc.titleSimple scientific-molecular strategy to standardize and guarantee the safety of artisanal cheese produced in Brazil.eng
dc.typeResumo em anais e proceedingseng
dc.date.updated2019-09-26T00:42:27Z
dc.subject.thesagroQueijoeng
dc.description.notesGHI. 24-28 mar. 2019.eng
riaa.ainfo.id1112444eng
riaa.ainfo.lastupdate2020-09-03 -03:00:00
dc.contributor.institutionMARILIA PENTEADO STEPHAN, CTAA; IZABELA MIRANDA DE CASTRO, CTAA; Juliana Carneiro, UNIRIO; TATIANA DE LIMA AZEVEDO, CTAA; ALEXSANDRO ARAUJO DOS SANTOS, CTAA; ANA CAROLINA SAMPAIO DORIA CHAVES, CTAA; Maria Gabriela Kobliz, UNIRIO.eng
Appears in Collections:Resumo em anais de congresso (CTAA)

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