Publication
Contribution of wild strains of lactic acid bacteria to the typical aroma of artisanal cheese
| dc.contributor.author | Tavaria, Freni | |
| dc.contributor.author | Ferreira, A. César Silva | |
| dc.contributor.author | Malcata, F. Xavier | |
| dc.date.accessioned | 2011-09-13T11:20:45Z | |
| dc.date.available | 2011-09-13T11:20:45Z | |
| dc.date.issued | 2005 | |
| dc.identifier.citation | TAVARIA, Freni; FERREIRA, A. César Silva; MALCATA, F. Xavier - Contribution of wild strains of lactic acid bacteria to the typical aroma of artisanal cheese. In Weurman Flavour Research Symposium, 11, Roskilde, Denmark, 21-24 June, 2005, p. 1 | por |
| dc.identifier.uri | http://hdl.handle.net/10400.14/5439 | |
| dc.language.iso | eng | por |
| dc.peerreviewed | no | por |
| dc.title | Contribution of wild strains of lactic acid bacteria to the typical aroma of artisanal cheese | por |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| person.familyName | Kekhasharú Tavaria | |
| person.familyName | Silva Ferreira | |
| person.familyName | Malcata | |
| person.givenName | Freni | |
| person.givenName | Antonio Cesar | |
| person.givenName | Francisco | |
| person.identifier.ciencia-id | 1B15-5DAD-7B27 | |
| person.identifier.ciencia-id | 931A-48DA-23A8 | |
| person.identifier.ciencia-id | 1B13-38A5-35F5 | |
| person.identifier.orcid | 0000-0002-6273-6668 | |
| person.identifier.orcid | 0000-0002-1188-1021 | |
| person.identifier.orcid | 0000-0003-3073-1659 | |
| person.identifier.scopus-author-id | 6602645613 | |
| person.identifier.scopus-author-id | 7102542478 | |
| rcaap.rights | openAccess | por |
| rcaap.type | conferenceObject | por |
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| relation.isAuthorOfPublication | a06c00da-0e2f-4434-8ede-4d7b22c0dfe9 | |
| relation.isAuthorOfPublication.latestForDiscovery | e42f563a-5b1e-4586-b302-efabe7ce07da |
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