Open AccessMicrobiological quality of artisanal ice cream and pasteurized syrup produced in a city of Paraná State (Brazil)
Author(s) -
Andressa Tonet,
Andressa Naielli Tonietti,
Alessandraq Braga Ribeiro,
Alessandra Mara Bagarin,
Vanessa Neres Domingos
Publication year - 2013
Publication title -
revista brasileira de pesquisa em alimentos
Language(s) - English
Resource type - Journals
eISSN - 2236-6563
pISSN - 2179-3174
DOI - 10.14685/rebrapa.v2i2.51
Subject(s) - ice cream , pasteurization , food science , salmonella , chemistry , biology , bacteria , genetics
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