Effect of milk base and starter culture on acidification, texture, and probiotic cell counts in fermented milk processing

Effect of milk base and starter culture on acidification, texture, and probiotic cell counts in fermented milk processing (2002)

Authors:
Autor USP: OLIVEIRA, MARICE NOGUEIRA DE - FCF
Unidade: FCF
Subjects: LACTOBACILLUS; STREPTOCOCCUS; INDÚSTRIA DE LATICÍNIOS; IOGURTE
Language: Inglês
Imprenta:
- Publisher place: Savoy
- Date published: 2002
Source:
- Título do periódico: Journal of Dairy Science
- ISSN: 0022-0302
- Volume/Número/Paginação/Ano: v. 85, n. 10, p. 2479-2488, 2002

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ABNT

SODINI, I.; LUCAS, A.; OLIVEIRA, Maricê Nogueira de; REMEUF, F.; CORRIEU, G. Effect of milk base and starter culture on acidification, texture, and probiotic cell counts in fermented milk processing. Journal of Dairy Science, Savoy, v. 85, n. 10, p. 2479-2488, 2002.
APA

Sodini, I., Lucas, A., Oliveira, M. N. de, Remeuf, F., & Corrieu, G. (2002). Effect of milk base and starter culture on acidification, texture, and probiotic cell counts in fermented milk processing. Journal of Dairy Science, 85( 10), 2479-2488.
NLM

Sodini I, Lucas A, Oliveira MN de, Remeuf F, Corrieu G. Effect of milk base and starter culture on acidification, texture, and probiotic cell counts in fermented milk processing. Journal of Dairy Science. 2002 ; 85( 10): 2479-2488.
Vancouver

Sodini I, Lucas A, Oliveira MN de, Remeuf F, Corrieu G. Effect of milk base and starter culture on acidification, texture, and probiotic cell counts in fermented milk processing. Journal of Dairy Science. 2002 ; 85( 10): 2479-2488.