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Identification of lactic acid bacteria isolated from artisanal Coalho cheese produced in the Brazilian Northeast.

• Authors : Medeiros, R. S.^1,2 (AUTHOR) ; Araújo, L. M.¹ (AUTHOR); Queiroga Neto, V.¹ (AUTHOR)

Subjects: *Cheese microbiology; *Lactic acid bacteria; *Gourmet foodsNortheast Brazil

• Source: CyTA: Journal of Food. 2016, Vol. 14 Issue 4, p613-620. 8p.

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Geographical Indication Re-signifying Artisanal Production of Curd Cheese in Northeastern Brazil.

• Authors : de Lira Almeida, Simone¹ ; Paiva Júnior, Fernando Gomes¹ ; Costa, Carlos²

• Source: RAC: Revista de Administração Contemporânea. nov/dez2016, Vol. 20 Issue 6, p715-732. 18p. 4 Charts, 1 Map.

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