Câmara, S.P.A.; Maduro Dias, C.; Nunes, H.P.B.; Martin, R.; Pimentel, F.; Gomes, J.V.; Silveira, M.d.G.A.; Rosa, H.J.D.; Dapkevicius, A.; Borba, A.E.S.;
et al. Addressing Quality, Safety, and Sustainability Challenges in Artisanal Pico Cheese Production: Proteolysis Indexes, Staphylococci, and Whey Valorization. Foods 2025, 14, 1487.
https://doi.org/10.3390/foods14091487
AMA Style
Câmara SPA, Maduro Dias C, Nunes HPB, Martin R, Pimentel F, Gomes JV, Silveira MdGA, Rosa HJD, Dapkevicius A, Borba AES,
et al. Addressing Quality, Safety, and Sustainability Challenges in Artisanal Pico Cheese Production: Proteolysis Indexes, Staphylococci, and Whey Valorization. Foods. 2025; 14(9):1487.
https://doi.org/10.3390/foods14091487
Chicago/Turabian Style
Câmara, Sandra P. A., Cristiana Maduro Dias, Hélder P. B. Nunes, Raphael Martin, Francisca Pimentel, Júlia V. Gomes, Maria da Graça A. Silveira, Henrique J. D. Rosa, Airidas Dapkevicius, Alfredo E. S. Borba,
and et al. 2025. "Addressing Quality, Safety, and Sustainability Challenges in Artisanal Pico Cheese Production: Proteolysis Indexes, Staphylococci, and Whey Valorization" Foods 14, no. 9: 1487.
https://doi.org/10.3390/foods14091487
APA Style
Câmara, S. P. A., Maduro Dias, C., Nunes, H. P. B., Martin, R., Pimentel, F., Gomes, J. V., Silveira, M. d. G. A., Rosa, H. J. D., Dapkevicius, A., Borba, A. E. S., & Dapkevicius, M. d. L. N. E.
(2025). Addressing Quality, Safety, and Sustainability Challenges in Artisanal Pico Cheese Production: Proteolysis Indexes, Staphylococci, and Whey Valorization. Foods, 14(9), 1487.
https://doi.org/10.3390/foods14091487
