Matias, N. S; Bedani, Raquel; Castro, Inar Alves de 
; Saad, Susana Marta Isay
Source: Program Booklet. Conference titles: Pangborn Sensory Science Symposium. Unidade: FCF
Subjects: ALIMENTOS FUNCIONAIS, PROBIÓTICOS, LACTOBACILLUS
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MATIAS, N. S et al. Sensory acceptance of a soy-based petit-suisse cheese-like product compared to milk based petit-suisse cheese. 2011, Anais.. New York: Elsevier, 2011. . Acesso em: 14 nov. 2024.APA
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. In Program Booklet. New York: Elsevier.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. Program Booklet. 2011 ;[citado 2024 nov. 14 ]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. Program Booklet. 2011 ;[citado 2024 nov. 14 ]
