Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solemnly or in co-culture with a thermophilic starter culture (2005)
- Authors:
- Autor USP: 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: Abstracts
- Conference titles: Pangborn Sensory Science Symposium
-
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: 04 fev. 2026. -
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 2026 fev. 04 ] -
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 2026 fev. 04 ] - Probiotic lactobacilli strains may increase folate concentrations of media supplemented with fruit by products
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