TY  - JOUR 
T1  - Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures
JO  - Food Science and Technology
A1  - BRANDIELLI, Marilde Canton
A1  - BURGARDT, Vânia Cássia Fonseca
A1  - HASHIMOTO, Elisabete Hiromi
A1  - TONIAL, Ivane Benedetti
A1  - ZEMIANI, Adriana
A1  - SILVA, Alessandra Furtado
A1  - ORO, Sheila Regina
A1  - MARCHI, João Francisco
A1  - BADARÓ, Andréa Cátia Leal
A1  - CASTRO-CISLAGHI, Fabiane Picinin
A1  - MACHADO-LUNKES, Alessandra
SN  - 0101-2061
UL  - 10.1590/fst.23219
VL  - 40 
Y1  - 2020
PB  - Brazil 
ER  -