Sensory acceptance of different formulations of symbiotic petit-suisse cheese (2005)
- Authors:
- USP affiliated authors: CASTRO, INAR ALVES DE - FCF ; SAAD, SUSANA MARTA ISAY - FCF
- Unidade: FCF
- Subjects: QUEIJO; LACTOBACILLUS; MICROBIOLOGIA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher: Campden & Chorleywood Food Research Association Group
- Publisher place: Gloucestershire
- Date published: 2005
- Source:
- Título do periódico: Abstracts
- Conference titles: Pangborn Sensory Science Symposium
-
ABNT
CARDARELLI, Haíssa Roberta; MARUYAMA, Larissa Yukie; BURITI, Flávia Carolina Alonso; et al. Sensory acceptance of different formulations of symbiotic petit-suisse cheese. Anais.. Gloucestershire: Campden & Chorleywood Food Research Association Group, 2005. -
APA
Cardarelli, H. R., Maruyama, L. Y., Buriti, F. C. A., Behrens, J. H., Castro, I. A. de, & Saad, S. M. I. (2005). Sensory acceptance of different formulations of symbiotic petit-suisse cheese. In Abstracts. Gloucestershire: Campden & Chorleywood Food Research Association Group. -
NLM
Cardarelli HR, Maruyama LY, Buriti FCA, Behrens JH, Castro IA de, Saad SMI. Sensory acceptance of different formulations of symbiotic petit-suisse cheese. Abstracts. 2005 ; -
Vancouver
Cardarelli HR, Maruyama LY, Buriti FCA, Behrens JH, Castro IA de, Saad SMI. Sensory acceptance of different formulations of symbiotic petit-suisse cheese. Abstracts. 2005 ; - Sensory acceptance of a soy-based petit-suisse cheese-like product compared to milk based petit-suisse cheese
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