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Microbiological characterization of fresh cheeses made in Portugal from raw materials to final products

dc.contributor.authorLemos, Beatriz Azevedo
dc.contributor.authorBaggio, Deise
dc.contributor.authorFerreira, Vânia
dc.contributor.authorTeixeira, Paula
dc.contributor.authorVelho, Manuela Vaz
dc.date.accessioned2020-03-03T11:55:16Z
dc.date.available2020-03-03T11:55:16Z
dc.date.issued2019
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLemos, B. A., Baggio, D., Ferreira, V., Teixeira, P., Velho, M. V. (2019). Microbiological characterization of fresh cheeses made in Portugal from raw materials to final products. In [Abstract] MicroBiotec: Congress Of Microbiology And Biotechnology 2019, December 5th-7th, Coimbra, Portugal. (p. 444). Coimbra: University (Pólo II)pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.14/29789
dc.language.isoengpt_PT
dc.peerreviewednopt_PT
dc.publisherUniversidade de Coimbrapt_PT
dc.titleMicrobiological characterization of fresh cheeses made in Portugal from raw materials to final productspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceCoimbra, Portugalpt_PT
oaire.citation.startPage444pt_PT
oaire.citation.titleMicroBiotec: Congress Of Microbiology And Biotechnology 2019pt_PT
person.familyNameBorges Ferreira
person.familyNameTeixeira
person.givenNameVânia
person.givenNamePaula
person.identifier.orcid0000-0001-7093-9193
person.identifier.orcid0000-0002-6296-5137
person.identifier.ridK-1343-2014
person.identifier.ridJ-8678-2014
person.identifier.scopus-author-id8317338900
person.identifier.scopus-author-id7005895206
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublicationb8867092-8efe-4663-99d3-7cb6d1a7d89e
relation.isAuthorOfPublicationb918d4a2-b9f9-4c56-8318-111625e4d58b
relation.isAuthorOfPublication.latestForDiscoveryb918d4a2-b9f9-4c56-8318-111625e4d58b

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