Kubo, M.T.K. Maus, D. Xavier, A.A.O. Mercadante, A.Z. Viotto, W.H. <br/><br/>
Transference of lutein during cheese making, color stability, and sensory acceptance of prato cheese 

<br/><br/><label>Subjects--Topical Terms: </label><br/>QUEIJO PRATO<br/>ANÁLISE ORGANOLÉPTICA<br/>COR<br/>ARMAZENAMENTO DE ALIMENTO