Source: Australian Journal of Dairy Technology. Unidades: FZEA, FMVZ
Subjects: QUALIDADE DOS ALIMENTOS, LEITE, IOGURTE, ANÁLISE DE ALIMENTOS
ABNT
OLIVEIRA, Carlos Augusto Fernandes de et al. Composition and sensory evaluation of whole yogurt produced from milk with different somatic cell counts. Australian Journal of Dairy Technology, v. 57, n. 3, p. 192-196, 2002Tradução . . Acesso em: 23 jun. 2024.APA
Oliveira, C. A. F. de, Fernandes, A. M., Cunha Neto, O. C. da, Laranja-da-Fonseca, L. F., Ramos e Silva, E. T., & Balian, S. de C. (2002). Composition and sensory evaluation of whole yogurt produced from milk with different somatic cell counts. Australian Journal of Dairy Technology, 57( 3), 192-196.NLM
Oliveira CAF de, Fernandes AM, Cunha Neto OC da, Laranja-da-Fonseca LF, Ramos e Silva ET, Balian S de C. Composition and sensory evaluation of whole yogurt produced from milk with different somatic cell counts. Australian Journal of Dairy Technology. 2002 ; 57( 3): 192-196.[citado 2024 jun. 23 ]Vancouver
Oliveira CAF de, Fernandes AM, Cunha Neto OC da, Laranja-da-Fonseca LF, Ramos e Silva ET, Balian S de C. Composition and sensory evaluation of whole yogurt produced from milk with different somatic cell counts. Australian Journal of Dairy Technology. 2002 ; 57( 3): 192-196.[citado 2024 jun. 23 ]