Impact of Room Ripening on the Bioconservation of Artisanal Raw Goat Milk Cheese Produced with Lacticaseibacillus Spp
Bruno Fonsêca Feitosa(Universidade Federal de Campina Grande), Mônica Tejo Cavalcanti(Instituto Nacional do Semiárido), Leidiana Elias Xavier(Universidade Federal de Campina Grande), Jayuri Susy Fernandes de Araújo(Universidade Federal de Campina Grande), Antônio Sílvio do Egito, Mônica Correia Gonçalves(Universidade Federal de Campina Grande), Karina Maria Olbrich dos Santos(Universidade Federal de Campina Grande)
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