Ribeiro, S. C; Coelho, M. C; Todorov, Svetoslav Dimitrov 
; Franco, Bernadette Dora Gombossy de Melo ; Dapkevicius, M. L. E; Silva, C. C. G
Source: Journal of Applied Microbiology. Unidade: FCF
Subjects: LATICÍNIOS, CONSERVAÇÃO DE ALIMENTOS
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RIBEIRO, S. C et al. Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese. Journal of Applied Microbiology, v. 116, n. 3, p. 573-585, 2014Tradução . . Disponível em: https://doi.org/10.1111/jam.12388. Acesso em: 02 out. 2024.APA
Ribeiro, S. C., Coelho, M. C., Todorov, S. D., Franco, B. D. G. de M., Dapkevicius, M. L. E., & Silva, C. C. G. (2014). Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese. Journal of Applied Microbiology, 116( 3), 573-585. doi:10.1111/jam.12388NLM
Ribeiro SC, Coelho MC, Todorov SD, Franco BDG de M, Dapkevicius MLE, Silva CCG. Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese [Internet]. Journal of Applied Microbiology. 2014 ; 116( 3): 573-585.[citado 2024 out. 02 ] Available from: https://doi.org/10.1111/jam.12388Vancouver
Ribeiro SC, Coelho MC, Todorov SD, Franco BDG de M, Dapkevicius MLE, Silva CCG. Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese [Internet]. Journal of Applied Microbiology. 2014 ; 116( 3): 573-585.[citado 2024 out. 02 ] Available from: https://doi.org/10.1111/jam.12388
