00866naa a2200253 a 450000100080000000500110000800800410001910000220006024501940008226000090027665000160028565000170030165300270031865300110034565300300035665300250038670000210041170000260043270000200045870000150047870000230049370000180051677300780053421139532019-11-13       2019    bl uuuu     u00u1 u    #d1 aGOUVEA, F. DOS S.  aEffects of carrot incorporation and high hydrostatic pressure processing on fresh cheesebAntilisterial activity, carotenoid degradation, and sensory characteristics.h[electronic resource]  c2019  aCarotenoids  aCarotenóide  aAntilisterial activity  aCarrot  aHigh hydrostatic pressure  aMinas Frescal cheese1 aWALTER, E. H. M.1 aFERREIRA, E. H. DA R.1 aTIBURSKI, J. H.1 aDELIZA, R.1 aGODOY, R. L. de O.1 aROSENTHAL, A.  tFood Science and Technology Internationalgv. 25, n. 7, p. 597-607, 2019.