Menu

Filtros : "CÉLULAS SOMÁTICAS" "Mazal, G." Removido: "Arnold, D. R" Limpar

Filtros

Refine with date range

  • 1

1 - 2 (2 records)

  • Artigo de periodico

    Microbial and sensory changes throughout the ripening of prato cheese made from milk with different levels of somatic cells (2008)

    Vianna, P. C. B.; Mazal, G.; Santos, Marcos Veiga dos; Bolini, H. M. A.; Gigante, Mirna Lúcia

    Source: Journal of Dairy Science. Unidade: FMVZ

    Subjects: CÉLULAS SOMÁTICAS, CIÊNCIA DE ALIMENTOS, LEITE, MICROBIOLOGIA DE ALIMENTOS, QUEIJO

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      VIANNA, P. C. B. et al. Microbial and sensory changes throughout the ripening of prato cheese made from milk with different levels of somatic cells. Journal of Dairy Science, v. 91, n. 5, p. 1743-1750, 2008Tradução . . Disponível em: https://doi.org/10.3168/jds.2007-0639. Acesso em: 03 out. 2024.

    • APA

      Vianna, P. C. B., Mazal, G., Santos, M. V. dos, Bolini, H. M. A., & Gigante, M. L. (2008). Microbial and sensory changes throughout the ripening of prato cheese made from milk with different levels of somatic cells. Journal of Dairy Science, 91( 5), 1743-1750. doi:10.3168/jds.2007-0639

    • NLM

      Vianna PCB, Mazal G, Santos MV dos, Bolini HMA, Gigante ML. Microbial and sensory changes throughout the ripening of prato cheese made from milk with different levels of somatic cells [Internet]. Journal of Dairy Science. 2008 ; 91( 5): 1743-1750.[citado 2024 out. 03 ] Available from: https://doi.org/10.3168/jds.2007-0639

    • Vancouver

      Vianna PCB, Mazal G, Santos MV dos, Bolini HMA, Gigante ML. Microbial and sensory changes throughout the ripening of prato cheese made from milk with different levels of somatic cells [Internet]. Journal of Dairy Science. 2008 ; 91( 5): 1743-1750.[citado 2024 out. 03 ] Available from: https://doi.org/10.3168/jds.2007-0639

  • Artigo de periodico

    Effect of somatic cell count on prato cheese composition (2007)

    Mazal, G.; Vianna, P. C. B.; Santos, Marcos Veiga dos; Gigante, M. L.

    Source: Journal of Dairy Science. Unidade: FMVZ

    Subjects: CÉLULAS SOMÁTICAS, QUEIJO, LATICÍNIOS

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      MAZAL, G. et al. Effect of somatic cell count on prato cheese composition. Journal of Dairy Science, v. 90, n. 2, p. 630-636, 2007Tradução . . Disponível em: https://doi.org/10.3168/jds.S0022-0302(07)71545-X. Acesso em: 03 out. 2024.

    • APA

      Mazal, G., Vianna, P. C. B., Santos, M. V. dos, & Gigante, M. L. (2007). Effect of somatic cell count on prato cheese composition. Journal of Dairy Science, 90( 2), 630-636. doi:10.3168/jds.S0022-0302(07)71545-X

    • NLM

      Mazal G, Vianna PCB, Santos MV dos, Gigante ML. Effect of somatic cell count on prato cheese composition [Internet]. Journal of Dairy Science. 2007 ; 90( 2): 630-636.[citado 2024 out. 03 ] Available from: https://doi.org/10.3168/jds.S0022-0302(07)71545-X

    • Vancouver

      Mazal G, Vianna PCB, Santos MV dos, Gigante ML. Effect of somatic cell count on prato cheese composition [Internet]. Journal of Dairy Science. 2007 ; 90( 2): 630-636.[citado 2024 out. 03 ] Available from: https://doi.org/10.3168/jds.S0022-0302(07)71545-X
  • 1

1 - 2 (2 records)

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