Fonte: Brazilian Journal of Pharmaceutical Sciences. Nome do evento: Science and Pharmaceutical Technology Meeting of the Pharmaceutical Sciences Faculty of the University of São Paulo. Unidade: FCF
Assuntos: QUEIJO, LEITE, PROBIÓTICOS
ABNT
MATIAS, Natalia Silva et al. Sensory acceptance of a soy-based petit-suisse cheese-like product compared to milk based petit-suisse cheese. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 02 set. 2024. , 2011APA
Matias, N. S., Bedani, R., Castro, I. A. de, & Saad, S. M. I. (2011). Sensory acceptance of a soy-based petit-suisse cheese-like product compared to milk based petit-suisse cheese. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.NLM
Matias NS, Bedani R, Castro IA de, Saad SMI. Sensory acceptance of a soy-based petit-suisse cheese-like product compared to milk based petit-suisse cheese. Brazilian Journal of Pharmaceutical Sciences. 2011 ; 47 60 res. FCF116.[citado 2024 set. 02 ]Vancouver
Matias NS, Bedani R, Castro IA de, Saad SMI. Sensory acceptance of a soy-based petit-suisse cheese-like product compared to milk based petit-suisse cheese. Brazilian Journal of Pharmaceutical Sciences. 2011 ; 47 60 res. FCF116.[citado 2024 set. 02 ]