Sensory threshold of off-flavors caused by proteolysis and lipolysis in milk (2003)
Source: Journal of Dairy Science. Unidade: FMVZ
Assunto: LEITE (CONTROLE;QUALIDADE;ANÁLISE;QUÍMICA)
ABNT
SANTOS, Marcos Veiga dos et al. Sensory threshold of off-flavors caused by proteolysis and lipolysis in milk. Journal of Dairy Science, v. 86, p. 1601-1607, 2003Tradução . . Disponível em: https://doi.org/10.3168/jds.S0022-0302(03)73745-X. Acesso em: 30 jun. 2024.APA
Santos, M. V. dos, Ma, Y., Caplan, Z., & Barbano, D. M. (2003). Sensory threshold of off-flavors caused by proteolysis and lipolysis in milk. Journal of Dairy Science, 86, 1601-1607. doi:10.3168/jds.S0022-0302(03)73745-XNLM
Santos MV dos, Ma Y, Caplan Z, Barbano DM. Sensory threshold of off-flavors caused by proteolysis and lipolysis in milk [Internet]. Journal of Dairy Science. 2003 ; 86 1601-1607.[citado 2024 jun. 30 ] Available from: https://doi.org/10.3168/jds.S0022-0302(03)73745-XVancouver
Santos MV dos, Ma Y, Caplan Z, Barbano DM. Sensory threshold of off-flavors caused by proteolysis and lipolysis in milk [Internet]. Journal of Dairy Science. 2003 ; 86 1601-1607.[citado 2024 jun. 30 ] Available from: https://doi.org/10.3168/jds.S0022-0302(03)73745-X