Silva, B.N.; Teixeira, J.A.; Cadavez, V.; Gonzales-Barron, U.
Mild Heat Treatment and Biopreservatives for Artisanal Raw Milk Cheeses: Reducing Microbial Spoilage and Extending Shelf-Life through Thermisation, Plant Extracts and Lactic Acid Bacteria. Foods 2023, 12, 3206.
https://doi.org/10.3390/foods12173206
AMA Style
Silva BN, Teixeira JA, Cadavez V, Gonzales-Barron U.
Mild Heat Treatment and Biopreservatives for Artisanal Raw Milk Cheeses: Reducing Microbial Spoilage and Extending Shelf-Life through Thermisation, Plant Extracts and Lactic Acid Bacteria. Foods. 2023; 12(17):3206.
https://doi.org/10.3390/foods12173206
Chicago/Turabian Style
Silva, Beatriz Nunes, José António Teixeira, Vasco Cadavez, and Ursula Gonzales-Barron.
2023. "Mild Heat Treatment and Biopreservatives for Artisanal Raw Milk Cheeses: Reducing Microbial Spoilage and Extending Shelf-Life through Thermisation, Plant Extracts and Lactic Acid Bacteria" Foods 12, no. 17: 3206.
https://doi.org/10.3390/foods12173206
APA Style
Silva, B. N., Teixeira, J. A., Cadavez, V., & Gonzales-Barron, U.
(2023). Mild Heat Treatment and Biopreservatives for Artisanal Raw Milk Cheeses: Reducing Microbial Spoilage and Extending Shelf-Life through Thermisation, Plant Extracts and Lactic Acid Bacteria. Foods, 12(17), 3206.
https://doi.org/10.3390/foods12173206