Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar (2014)
- Authors:
- USP affiliated authors: ROSIM, ROICE ELIANA - FZEA ; CORASSIN, CARLOS HUMBERTO - FZEA ; OLIVEIRA, CARLOS AUGUSTO FERNANDES DE - FZEA
- Unidade: FZEA
- DOI: 10.1111/1471-0307.12087
- Subjects: LEITE FERMENTADO; PROBIÓTICOS; QUALIDADE DOS ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher place: Huntingdon
- Date published: 2014
- Source:
- Título: International Journal of Dairy Technology
- ISSN: 1471-0307
- Volume/Número/Paginação/Ano: v. 67, n. 1, p. 89-94, Feb. 2014
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
MAGANHA, Luciana Cecília et al. Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar. International Journal of Dairy Technology, v. 67, n. 1, p. 89-94, 2014Tradução . . Disponível em: https://doi.org/10.1111/1471-0307.12087. Acesso em: 12 fev. 2026. -
APA
Maganha, L. C., Rosim, R. E., Corassin, C. H., Cruz, A. G. da, Faria, J. de A. F., & Oliveira, C. A. F. de. (2014). Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar. International Journal of Dairy Technology, 67( 1), 89-94. doi:10.1111/1471-0307.12087 -
NLM
Maganha LC, Rosim RE, Corassin CH, Cruz AG da, Faria J de AF, Oliveira CAF de. Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar [Internet]. International Journal of Dairy Technology. 2014 ; 67( 1): 89-94.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1111/1471-0307.12087 -
Vancouver
Maganha LC, Rosim RE, Corassin CH, Cruz AG da, Faria J de AF, Oliveira CAF de. Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar [Internet]. International Journal of Dairy Technology. 2014 ; 67( 1): 89-94.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1111/1471-0307.12087 - Efficiency assessment of different concentrations of Saccharomyces cerevisiae and times of action to bind aflatoxin M1 in milk
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- Occurrence of S. Aureus and Listeria spp. isolated from Brazilian dairy industries
- Efficiency of Saccharomyces cerevisiae and lactic acid bacteria strains to bind aflatoxin M1 in UHT skim milk
- Efficiency of lactic acid bacteria strains for decontamination of aflatoxin M1 in phosphate buffer saline solution and in skimmed milk
- Biofilm-producing ability of Listeria monocytogenes isolates from cheese processing plants in São Paulo, Brazil
- Evaluations of different sources of Saccharomyces cerevisiae to binding capacity of aflatoxin B1 utilizing their adsorption isotherms
- Biofilm-producing ability of Listeria monocytogenes isolates from Brazilian cheese processing plants
- Effects of different sources of Saccharomyces cerevisiae biomass on milk production, composition, and aflatoxin M1 excretion in milk from dairy cows fed aflatoxin B1
- Effects of oleuropein and peracetic acid as sanitizing agents for inactivation of listeria monocytogenes biofilms
Informações sobre o DOI: 10.1111/1471-0307.12087 (Fonte: oaDOI API)
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