[1]
Barros, D. de M. et al. 2019. Coalho cheese with incorporated chitosan and as a coating: effect on the viability of Staphylococcus aureus and sensory acceptance. Semina: Ciências Agrárias. 40, 6Supl3 (Oct. 2019), 3477–3492. DOI:https://doi.org/10.5433/1679-0359.2019v40n6Supl3p3477.