Source: Revista Brasileira de Ciências Farmacêuticas. Conference titles: Semana Farmacêutica de Ciência e Tecnologia da FCF-USP. Unidade: FCF
Subjects: QUEIJO, LACTOBACILLUS
ABNT
SOUZA, Cínthia Hoch Batista de et al. Sensory evaluation of probiotic minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture. Revista Brasileira de Ciências Farmacêuticas. São Paulo: FCF-USP. . Acesso em: 19 set. 2024. , 2005APA
Souza, C. H. B. de, Buriti, F. C. A., Behrens, J. H., & Saad, S. M. I. (2005). Sensory evaluation of probiotic minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture. Revista Brasileira de Ciências Farmacêuticas. São Paulo: FCF-USP.NLM
Souza CHB de, Buriti FCA, Behrens JH, Saad SMI. Sensory evaluation of probiotic minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture. Revista Brasileira de Ciências Farmacêuticas. 2005 ; 41 14 res.FCF023.[citado 2024 set. 19 ]Vancouver
Souza CHB de, Buriti FCA, Behrens JH, Saad SMI. Sensory evaluation of probiotic minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture. Revista Brasileira de Ciências Farmacêuticas. 2005 ; 41 14 res.FCF023.[citado 2024 set. 19 ]