Source: Abstracts. Conference titles: Pangborn Sensory Science Symposium. Unidade: FCF
Subjects: QUEIJO, LACTOBACILLUS, MICROBIOLOGIA DE ALIMENTOS
ABNT
SOUZA, Cínthia Hoch Batista de et al. Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solemnly or in co-culture with a thermophilic starter culture. 2005, Anais.. Gloucestershire: Campden & Chorleywood Food Research Association Group, 2005. . Acesso em: 25 set. 2024.APA
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 solemnly or in co-culture with a thermophilic starter culture. In Abstracts. Gloucestershire: Campden & Chorleywood Food Research Association Group.NLM
Souza CHB de, Buriti FCA, Behrens JH, Saad SMI. Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solemnly or in co-culture with a thermophilic starter culture. Abstracts. 2005 ;[citado 2024 set. 25 ]Vancouver
Souza CHB de, Buriti FCA, Behrens JH, Saad SMI. Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solemnly or in co-culture with a thermophilic starter culture. Abstracts. 2005 ;[citado 2024 set. 25 ]