Buriti, Flávia Carolina Alonso; Rocha, Juliana Schwarz da; Assis, Eliane Gillieron; Saad, Susana Marta Isay 
Source: Lebensmittel Wissenschaft und Technologie. Unidade: FCF
Subjects: QUEIJO, LACTOBACILLUS, MICROBIOLOGIA DE ALIMENTOS
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BURITI, Flávia Carolina Alonso et al. Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei. Lebensmittel Wissenschaft und Technologie, v. 38, n. 2, p. 173-180, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2004.05.012. Acesso em: 05 out. 2024.APA
Buriti, F. C. A., Rocha, J. S. da, Assis, E. G., & Saad, S. M. I. (2005). Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei. Lebensmittel Wissenschaft und Technologie, 38( 2), 173-180. doi:10.1016/j.lwt.2004.05.012NLM
Buriti FCA, Rocha JS da, Assis EG, Saad SMI. Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei [Internet]. Lebensmittel Wissenschaft und Technologie. 2005 ; 38( 2): 173-180.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.lwt.2004.05.012Vancouver
Buriti FCA, Rocha JS da, Assis EG, Saad SMI. Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei [Internet]. Lebensmittel Wissenschaft und Technologie. 2005 ; 38( 2): 173-180.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.lwt.2004.05.012
