Minas-type fresh cheese developed from buffalo milk with addition of L. acidophilus (2009)
Fonte: Scientia Agricola. Unidade: FZEA
Assuntos: LACTOBACILLUS, QUEIJO, ANÁLISE SENSORIAL DE ALIMENTOS, PROBIÓTICOS
ABNT
MARCATTI, Bruna et al. Minas-type fresh cheese developed from buffalo milk with addition of L. acidophilus. Scientia Agricola, v. 66, n. 4, p. 481-485, 2009Tradução . . Disponível em: https://doi.org/10.1590/s0103-90162009000400008. Acesso em: 21 maio 2024.APA
Marcatti, B., Bittante, A. M. Q. B., Sobral, P. J. do A., & Fávaro-Trindade, C. S. (2009). Minas-type fresh cheese developed from buffalo milk with addition of L. acidophilus. Scientia Agricola, 66( 4), 481-485. doi:10.1590/s0103-90162009000400008NLM
Marcatti B, Bittante AMQB, Sobral PJ do A, Fávaro-Trindade CS. Minas-type fresh cheese developed from buffalo milk with addition of L. acidophilus [Internet]. Scientia Agricola. 2009 ; 66( 4): 481-485.[citado 2024 maio 21 ] Available from: https://doi.org/10.1590/s0103-90162009000400008Vancouver
Marcatti B, Bittante AMQB, Sobral PJ do A, Fávaro-Trindade CS. Minas-type fresh cheese developed from buffalo milk with addition of L. acidophilus [Internet]. Scientia Agricola. 2009 ; 66( 4): 481-485.[citado 2024 maio 21 ] Available from: https://doi.org/10.1590/s0103-90162009000400008