Cheese as probiotic carrier: Technological aspects and benefits (2012)
Buriti, Flávia Carolina Alonso; Souza, Cínthia Hoch Batista de; Saad, Susana Marta Isay 
Fonte: Handbook of Animal-Based Fermented Food and Beverage Technology. Unidade: FCF
Assuntos: PROBIÓTICOS, ALIMENTOS FERMENTADOS
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BURITI, Flávia Carolina Alonso e SOUZA, Cínthia Hoch Batista de e SAAD, Susana Marta Isay. Cheese as probiotic carrier: Technological aspects and benefits. Handbook of Animal-Based Fermented Food and Beverage Technology. Tradução . New York: CRC Press, 2012. . . Acesso em: 16 nov. 2024.APA
Buriti, F. C. A., Souza, C. H. B. de, & Saad, S. M. I. (2012). Cheese as probiotic carrier: Technological aspects and benefits. In Handbook of Animal-Based Fermented Food and Beverage Technology. New York: CRC Press.NLM
Buriti FCA, Souza CHB de, Saad SMI. Cheese as probiotic carrier: Technological aspects and benefits. In: Handbook of Animal-Based Fermented Food and Beverage Technology. New York: CRC Press; 2012. [citado 2024 nov. 16 ]Vancouver
Buriti FCA, Souza CHB de, Saad SMI. Cheese as probiotic carrier: Technological aspects and benefits. In: Handbook of Animal-Based Fermented Food and Beverage Technology. New York: CRC Press; 2012. [citado 2024 nov. 16 ]
