Barbosa A dos S, Araújo A dos S, Florêncio IM, Bezerra RR de A, Florentino ER. STUDY OF SERUM FERMENTATION KINETICS CURD CHEESE FOR PRODUCTION OF BRANDY. Green Journal [Internet]. 2010 Jul. 16 [cited 2024 May 10];5(3):237-54. Available from: https://www.gvaa.com.br/revista/index.php/RVADS/article/view/329