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Artigo de periodico
Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage (2005)
Buriti, Flávia Carolina Alonso; Rocha, Juliana Schwarz da; Saad, Susana Marta Isay
Source: International Dairy Journal. Unidade: FCF
Subjects: LACTOBACILLUS, QUEIJO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BURITI, Flávia Carolina Alonso e ROCHA, Juliana Schwarz da e SAAD, Susana Marta Isay. Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage. International Dairy Journal, v. 15, n. 12, p. 1279-1288, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.idairyj.2004.12.011. Acesso em: 22 jul. 2024.
APA
Buriti, F. C. A., Rocha, J. S. da, & Saad, S. M. I. (2005). Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage. International Dairy Journal, 15( 12), 1279-1288. doi:10.1016/j.idairyj.2004.12.011
NLM
Buriti FCA, Rocha JS da, Saad SMI. Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage [Internet]. International Dairy Journal. 2005 ; 15( 12): 1279-1288.[citado 2024 jul. 22 ] Available from: https://doi.org/10.1016/j.idairyj.2004.12.011
Vancouver
Buriti FCA, Rocha JS da, Saad SMI. Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage [Internet]. International Dairy Journal. 2005 ; 15( 12): 1279-1288.[citado 2024 jul. 22 ] Available from: https://doi.org/10.1016/j.idairyj.2004.12.011
Artigo de periodico
Quality of pasteurized milk influences the performance of ready-to-use systems for enumeration of aerobic microorganisms (2002)
Beloti, Vanerli; Barros, Marcia de Aguiar Ferreira; Nero, Luís Augusto; Pachemshy, Juliana Aparecida de Souza; Santana, Elsa Helena Walter; Franco, Bernadette Dora Gombossy de Melo
Source: International Dairy Journal. Unidade: FCF
Subjects: ALIMENTOS, PASTEURIZAÇÃO (QUALIDADE), MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BELOTI, Vanerli et al. Quality of pasteurized milk influences the performance of ready-to-use systems for enumeration of aerobic microorganisms. International Dairy Journal, v. 12, n. 5, p. 413-418, 2002Tradução . . Disponível em: https://doi.org/10.1016/s0958-6946(02)00021-3. Acesso em: 22 jul. 2024.
APA
Beloti, V., Barros, M. de A. F., Nero, L. A., Pachemshy, J. A. de S., Santana, E. H. W., & Franco, B. D. G. de M. (2002). Quality of pasteurized milk influences the performance of ready-to-use systems for enumeration of aerobic microorganisms. International Dairy Journal, 12( 5), 413-418. doi:10.1016/s0958-6946(02)00021-3
NLM
Beloti V, Barros M de AF, Nero LA, Pachemshy JA de S, Santana EHW, Franco BDG de M. Quality of pasteurized milk influences the performance of ready-to-use systems for enumeration of aerobic microorganisms [Internet]. International Dairy Journal. 2002 ; 12( 5): 413-418.[citado 2024 jul. 22 ] Available from: https://doi.org/10.1016/s0958-6946(02)00021-3
Vancouver
Beloti V, Barros M de AF, Nero LA, Pachemshy JA de S, Santana EHW, Franco BDG de M. Quality of pasteurized milk influences the performance of ready-to-use systems for enumeration of aerobic microorganisms [Internet]. International Dairy Journal. 2002 ; 12( 5): 413-418.[citado 2024 jul. 22 ] Available from: https://doi.org/10.1016/s0958-6946(02)00021-3
Artigo de periodico
Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria (2001)
Oliveira, Maricê Nogueira de; Sodini, I.; Remeuf, F.; Corrieu, G.
Source: International Dairy Journal. Unidade: FCF
Subjects: LACTOBACILLUS, SUPLEMENTAÇÃO ALIMENTAR, IOGURTE (MICROBIOLOGIA), MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Maricê Nogueira de et al. Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria. International Dairy Journal, v. 11, n. 11-12, p. 935-942, 2001Tradução . . Disponível em: https://doi.org/10.1016/s0958-6946(01)00142-x. Acesso em: 22 jul. 2024.
APA
Oliveira, M. N. de, Sodini, I., Remeuf, F., & Corrieu, G. (2001). Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria. International Dairy Journal, 11( 11-12), 935-942. doi:10.1016/s0958-6946(01)00142-x
NLM
Oliveira MN de, Sodini I, Remeuf F, Corrieu G. Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria [Internet]. International Dairy Journal. 2001 ; 11( 11-12): 935-942.[citado 2024 jul. 22 ] Available from: https://doi.org/10.1016/s0958-6946(01)00142-x
Vancouver
Oliveira MN de, Sodini I, Remeuf F, Corrieu G. Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria [Internet]. International Dairy Journal. 2001 ; 11( 11-12): 935-942.[citado 2024 jul. 22 ] Available from: https://doi.org/10.1016/s0958-6946(01)00142-x

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