“The MICROBIOLOGICAL ANALYSIS OF COALHO CHEESES COATED WITH EDIBLE TOPPINGS MADE WITH GELATIN, CHITOSAN AND POMEGRANATE EXTRACT: MICROBIOLOGICAL ANALYSIS OF COALHO CHEESES COATED WITH EDIBLE TOPPINGS MADE WITH GELATIN, CHITOSAN AND POMEGRANATE EXTRACT” (2023) Revista Interdisciplinar Científica Aplicada, 17(4), pp. 98–112. Available at: https://portaldeperiodicos.animaeducacao.com.br/index.php/rica/article/view/18805 (Accessed: 3 July 2024).