01331nas a2200409   4500001001300000003000900013005001700022007000300039008003400042040005400076041000900130072001100139100001500150100002400165100001500189100001600204100001800220100001900238100001700257100001800274110000600292245007100298650001100369650001300380650002400393650003100417650002800448650001200476650002300488650001400511773011600525856004600641909004000687942001800727999001900745952015700764BR2015002361BR-BrBNA20231205125238.0ta230509b bl.|||p| |||| 00| 00por d  aBR-BrBNAbporcBiblioteca Nacional de Agricultura  a(En)  aQ04; 
1 aJaster, H.1 aCampos, A.C.L.P. de1 aAuer, L.B.1 aLos, F.G.B.1 aSalem, R.D.S.1 aEsmerino, L.A.1 aNogueira, A.1 aDemiate, I.M.1 a
1 aQuality evaluation of parmesan-type cheese: a chemometric approach  aQUEIJO  aPARMESAO  aANALISE DE ALIMENTO  aPROPRIEDADE FISICO-QUIMICA  aANALISE MICROBIOLOGICA
  aTEXTURA  aCOMPOSICAO QUIMICA  aQUALIDADE0 tCiência e Tecnologia de Alimentos (Brazil)xISSN 1678-457Xg(Jan-Mar 2014), v. 34(1) p. 181-188wBR201500236140uhttp://www.scielo.br/pdf/cta/v34n1/26.pdf  a202311bLúciac55dLúcia Elande  2AGRISn0cANA  c243415d243415  002AGRIS4071a41918b41918cPeriódicos Agrícolash(Jan-Mar 2014), v. 34(1) p. 181-188l0r2023-11-29t01yCRePortaria Interministerial nº 164/94