ReP USP - Resultado da busca

Filtros : "FERMENTAÇÃO LÁTICA" "Croácia" Removidos: "Eslováquia" "1991" Limpar

Filtros

Collaboration
Normalized affiliation
- universidade estadual paulista júlio de mesquita filho (unesp) (~1)
Non normalized affiliation
- institute of chemistry, federal university of rio de janeiro, athos da silveira ramos 149, br-21941-909 rio de janeiro, rj, brazil (~1)
- laboratory of fermentation technology, federal institute of education, science and technology of rio de janeiro, senador furtado street 121, br-20270-021 rio de janeiro, rj, brazil (~1)
- laboratory of industrial microbiology, department of biochemical engineering, school of chemistry, federal university of rio de janeiro, athos da silveira ramos 149, br-21941-909 rio de janeiro, rj, brazil (~1)
- technology center of food and beverage – senai, nilo peçanha street 85, br-27700-000 vassouras, rj, brazil (~1)
- università degli studi di genova - facoltà di ingegneria - dipartimento di ingegneria chimica e di processo, genova, itália (~1)
Countries of institutions of collaboration
Qualis 2013/2016 - Área
Qualis 2013/2016 - Nota
Qualis 2013/2016 - Área / Nota
Theses and Dissertations
Type
Área de concentração
Sigla do Departamento/Programa de Pós Graduação
Departamento/Programa de Pós Graduação
Keywords

Artigo de periodico
Brewery waste reuse for protease production by lactic acid fermentation (2017)
Mathias, T.R.S; Aguiar, P.F.; Silva, J.B.A.; Mello, P.P.M.; Servulo, E.F.C.
Source: FOOD TECHNOLOGY AND BIOTECHNOLOGY. Unidade: EEL
Subjects: CERVEJA, ENZIMAS PROTEOLÍTICAS, FERMENTAÇÃO LÁTICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MATHIAS, T.R.S et al. Brewery waste reuse for protease production by lactic acid fermentation. FOOD TECHNOLOGY AND BIOTECHNOLOGY, v. 55, n. 2, p. 218-224, 2017Tradução . . Disponível em: https://doi.org/10.17113/ftb.55.02.17.4378. Acesso em: 09 ago. 2024.
APA
Mathias, T. R. S., Aguiar, P. F., Silva, J. B. A., Mello, P. P. M., & Servulo, E. F. C. (2017). Brewery waste reuse for protease production by lactic acid fermentation. FOOD TECHNOLOGY AND BIOTECHNOLOGY, 55( 2), 218-224. doi:10.17113/ftb.55.02.17.4378
NLM
Mathias TRS, Aguiar PF, Silva JBA, Mello PPM, Servulo EFC. Brewery waste reuse for protease production by lactic acid fermentation [Internet]. FOOD TECHNOLOGY AND BIOTECHNOLOGY. 2017 ;55( 2): 218-224.[citado 2024 ago. 09 ] Available from: https://doi.org/10.17113/ftb.55.02.17.4378
Vancouver
Mathias TRS, Aguiar PF, Silva JBA, Mello PPM, Servulo EFC. Brewery waste reuse for protease production by lactic acid fermentation [Internet]. FOOD TECHNOLOGY AND BIOTECHNOLOGY. 2017 ;55( 2): 218-224.[citado 2024 ago. 09 ] Available from: https://doi.org/10.17113/ftb.55.02.17.4378
Artigo de periodico
Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt (2006)
Penna, Ana Lúcia Barretto; Converti, Attilio; Oliveira, Maricê Nogueira de
Source: Food Technology and Biotechnology. Unidade: FCF
Subjects: LEITE FERMENTADO, IOGURTE, FERMENTAÇÃO LÁTICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PENNA, Ana Lúcia Barretto e CONVERTI, Attilio e OLIVEIRA, Maricê Nogueira de. Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt. Food Technology and Biotechnology, v. 44, n. 4, p. 517-520, 2006Tradução . . Acesso em: 09 ago. 2024.
APA
Penna, A. L. B., Converti, A., & Oliveira, M. N. de. (2006). Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt. Food Technology and Biotechnology, 44( 4), 517-520.
NLM
Penna ALB, Converti A, Oliveira MN de. Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt. Food Technology and Biotechnology. 2006 ; 44( 4): 517-520.[citado 2024 ago. 09 ]
Vancouver
Penna ALB, Converti A, Oliveira MN de. Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt. Food Technology and Biotechnology. 2006 ; 44( 4): 517-520.[citado 2024 ago. 09 ]

Digital Library of Intellectual Production of Universidade de São Paulo 2012 - 2024