Microscopic analysis of "prato", "mussarela" and "mineiro" cheese sold in street markets of the City of S. Paulo, Southeastern Brazil Características microscópicas de queijos prato, mussarela e mineiro comercializados em feiras livres da Cidade de São Paulo

• Päätekijät: Marlene Correia (Tekijä), Maria José Roncada (Tekijä)
• Aineistotyyppi: Kirja
• Julkaistu: Universidade de São Paulo, 1997-06-01T00:00:00Z.
• Aiheet: article
• Linkit: Connect to this object online.

INTRODUCTION: Cheese should be produced from ingredients of good quality and processed under hygienic conditions. Further, cheese should be transported, stored and sold in an appropriate manner in order to avoid, among other things, the incorporation of extraneous materials (filth) of biological ori...