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Artigo de periodico
High pressure processing and pulsed electric fields: potential use in probiotic dairy foods processing (2010)
Cruz, Adriano Gomes da; Faria, José de Assis Fonseca; Saad, Susana Marta Isay ; Bolini, Helena Maria André; Sant'Ana, Anderson Souza; Cristianini, Marcelo
Source: Trends in Food Science & Technology. Unidade: FCF
Subjects: PROBIÓTICOS, ALIMENTOS PREPARADOS
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ABNT
CRUZ, Adriano Gomes da et al. High pressure processing and pulsed electric fields: potential use in probiotic dairy foods processing. Trends in Food Science & Technology, v. 21, n. 10, p. 483-493, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.tifs.2010.07.006. Acesso em: 30 ago. 2024.
APA
Cruz, A. G. da, Faria, J. de A. F., Saad, S. M. I., Bolini, H. M. A., Sant'Ana, A. S., & Cristianini, M. (2010). High pressure processing and pulsed electric fields: potential use in probiotic dairy foods processing. Trends in Food Science & Technology, 21( 10), 483-493. doi:10.1016/j.tifs.2010.07.006
NLM
Cruz AG da, Faria J de AF, Saad SMI, Bolini HMA, Sant'Ana AS, Cristianini M. High pressure processing and pulsed electric fields: potential use in probiotic dairy foods processing [Internet]. Trends in Food Science & Technology. 2010 ; 21( 10): 483-493.[citado 2024 ago. 30 ] Available from: https://doi.org/10.1016/j.tifs.2010.07.006
Vancouver
Cruz AG da, Faria J de AF, Saad SMI, Bolini HMA, Sant'Ana AS, Cristianini M. High pressure processing and pulsed electric fields: potential use in probiotic dairy foods processing [Internet]. Trends in Food Science & Technology. 2010 ; 21( 10): 483-493.[citado 2024 ago. 30 ] Available from: https://doi.org/10.1016/j.tifs.2010.07.006
Trabalho de evento-resumo
Influence of inulin in the presence and absence of a whey protein-derived fat substitute on sensory acceptability of a new dairy frozen dessert (2009)
Harami, Juliana Bolfarini; Saad, Susana Marta Isay
Source: Poster Presentations. Conference titles: Nizo Dairy Conference. Unidade: FCF
Assunto: PROBIÓTICOS
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ABNT
HARAMI, Juliana Bolfarini e SAAD, Susana Marta Isay. Influence of inulin in the presence and absence of a whey protein-derived fat substitute on sensory acceptability of a new dairy frozen dessert. 2009, Anais.. Oxford: Elsevier, 2009. . Acesso em: 30 ago. 2024.
APA
Harami, J. B., & Saad, S. M. I. (2009). Influence of inulin in the presence and absence of a whey protein-derived fat substitute on sensory acceptability of a new dairy frozen dessert. In Poster Presentations. Oxford: Elsevier.
NLM
Harami JB, Saad SMI. Influence of inulin in the presence and absence of a whey protein-derived fat substitute on sensory acceptability of a new dairy frozen dessert. Poster Presentations. 2009 ;[citado 2024 ago. 30 ]
Vancouver
Harami JB, Saad SMI. Influence of inulin in the presence and absence of a whey protein-derived fat substitute on sensory acceptability of a new dairy frozen dessert. Poster Presentations. 2009 ;[citado 2024 ago. 30 ]
Artigo de periodico
Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage (2009)
Souza, Cínthia Hoch Batista de; Saad, Susana Marta Isay
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, LACTOBACILLUS, STREPTOCOCCUS, METABOLISMO DE PROTEÍNA
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ABNT
SOUZA, Cínthia Hoch Batista de e SAAD, Susana Marta Isay. Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage. LWT - Food Science and Technology, v. 42, n. 2, p. 633-640, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2008.07.015. Acesso em: 30 ago. 2024.
APA
Souza, C. H. B. de, & Saad, S. M. I. (2009). Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage. LWT - Food Science and Technology, 42( 2), 633-640. doi:10.1016/j.lwt.2008.07.015
NLM
Souza CHB de, Saad SMI. Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 633-640.[citado 2024 ago. 30 ] Available from: https://doi.org/10.1016/j.lwt.2008.07.015
Vancouver
Souza CHB de, Saad SMI. Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 633-640.[citado 2024 ago. 30 ] Available from: https://doi.org/10.1016/j.lwt.2008.07.015
Artigo de periodico
Effect of inulin and Lactobacillus paracasei on sensory and instumental texture properties of functional chocolate mousse (2008)
Cardarelli, Haíssa Roberta; Aragon-Alegro, Lina Casale; Alegro, João Henrique Alarcon; Castro, Inar Alves de ; Saad, Susana Marta Isay
Source: Journal of the Science of Food and Agriculture. Unidade: FCF
Subjects: LACTOBACILLUS, CHOCOLATE (ANÁLISE SENSORIAL)
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ABNT
CARDARELLI, Haíssa Roberta et al. Effect of inulin and Lactobacillus paracasei on sensory and instumental texture properties of functional chocolate mousse. Journal of the Science of Food and Agriculture, v. 88, n. 8, p. 1318-1324, 2008Tradução . . Disponível em: https://doi.org/10.1002/jsfa.3208. Acesso em: 30 ago. 2024.
APA
Cardarelli, H. R., Aragon-Alegro, L. C., Alegro, J. H. A., Castro, I. A. de, & Saad, S. M. I. (2008). Effect of inulin and Lactobacillus paracasei on sensory and instumental texture properties of functional chocolate mousse. Journal of the Science of Food and Agriculture, 88( 8), 1318-1324. doi:10.1002/jsfa.3208
NLM
Cardarelli HR, Aragon-Alegro LC, Alegro JHA, Castro IA de, Saad SMI. Effect of inulin and Lactobacillus paracasei on sensory and instumental texture properties of functional chocolate mousse [Internet]. Journal of the Science of Food and Agriculture. 2008 ;88( 8): 1318-1324.[citado 2024 ago. 30 ] Available from: https://doi.org/10.1002/jsfa.3208
Vancouver
Cardarelli HR, Aragon-Alegro LC, Alegro JHA, Castro IA de, Saad SMI. Effect of inulin and Lactobacillus paracasei on sensory and instumental texture properties of functional chocolate mousse [Internet]. Journal of the Science of Food and Agriculture. 2008 ;88( 8): 1318-1324.[citado 2024 ago. 30 ] Available from: https://doi.org/10.1002/jsfa.3208
Artigo de periodico
Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis (2008)
Corrêa, Sabrina Barros de Mattos; Castro, Inar Alves de ; Saad, Susana Marta Isay
Source: International Journal of Food Science and Technology. Unidade: FCF
Subjects: LACTOBACILLUS, ALIMENTOS FUNCIONAIS
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ABNT
CORRÊA, Sabrina Barros de Mattos e CASTRO, Inar Alves de e SAAD, Susana Marta Isay. Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis. International Journal of Food Science and Technology, v. 43, n. 9, p. 1560-1568, 2008Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2007.01585.x. Acesso em: 30 ago. 2024.
APA
Corrêa, S. B. de M., Castro, I. A. de, & Saad, S. M. I. (2008). Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis. International Journal of Food Science and Technology, 43( 9), 1560-1568. doi:10.1111/j.1365-2621.2007.01585.x
NLM
Corrêa SB de M, Castro IA de, Saad SMI. Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis [Internet]. International Journal of Food Science and Technology. 2008 ;43( 9): 1560-1568.[citado 2024 ago. 30 ] Available from: https://doi.org/10.1111/j.1365-2621.2007.01585.x
Vancouver
Corrêa SB de M, Castro IA de, Saad SMI. Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis [Internet]. International Journal of Food Science and Technology. 2008 ;43( 9): 1560-1568.[citado 2024 ago. 30 ] Available from: https://doi.org/10.1111/j.1365-2621.2007.01585.x
Artigo de periodico
Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture (2008)
Souza, Cínthia Hoch Batista de; Buriti, Flávia Carolina Alonso; Behrens, Jorge Herman; Saad, Susana Marta Isay
Source: International Journal of Food Science and Technology. Unidade: FCF
Subjects: QUEIJO, LACTOBACILLUS, ALIMENTOS FUNCIONAIS
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ABNT
SOUZA, Cínthia Hoch Batista de et al. Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture. International Journal of Food Science and Technology, v. 43, n. 5, p. 871-877, 2008Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2007.01534.x. Acesso em: 30 ago. 2024.
APA
Souza, C. H. B. de, Buriti, F. C. A., Behrens, J. H., & Saad, S. M. I. (2008). Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture. International Journal of Food Science and Technology, 43( 5), 871-877. doi:10.1111/j.1365-2621.2007.01534.x
NLM
Souza CHB de, Buriti FCA, Behrens JH, Saad SMI. Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture [Internet]. International Journal of Food Science and Technology. 2008 ;43( 5): 871-877.[citado 2024 ago. 30 ] Available from: https://doi.org/10.1111/j.1365-2621.2007.01534.x
Vancouver
Souza CHB de, Buriti FCA, Behrens JH, Saad SMI. Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture [Internet]. International Journal of Food Science and Technology. 2008 ;43( 5): 871-877.[citado 2024 ago. 30 ] Available from: https://doi.org/10.1111/j.1365-2621.2007.01534.x
Artigo de periodico
Potentially probiotic and synbiotic chocolate mousse (2007)
Aragon-Alegro, Lina Casale; Alegro, João Henrique Alarcon; Cardarelli, Haíssa Roberta; Chiu, Ming Chih; Saad, Susana Marta Isay
Source: Lebensmittel-Wissenschaft und-Technologie - Food Science and Technology. Unidade: FCF
Subjects: CHOCOLATE, ALIMENTOS FUNCIONAIS, LACTOBACILLUS
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ABNT
ARAGON-ALEGRO, Lina Casale et al. Potentially probiotic and synbiotic chocolate mousse. Lebensmittel-Wissenschaft und-Technologie - Food Science and Technology, v. 40, n. 4, p. 669-675, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2006.02.020. Acesso em: 30 ago. 2024.
APA
Aragon-Alegro, L. C., Alegro, J. H. A., Cardarelli, H. R., Chiu, M. C., & Saad, S. M. I. (2007). Potentially probiotic and synbiotic chocolate mousse. Lebensmittel-Wissenschaft und-Technologie - Food Science and Technology, 40( 4), 669-675. doi:10.1016/j.lwt.2006.02.020
NLM
Aragon-Alegro LC, Alegro JHA, Cardarelli HR, Chiu MC, Saad SMI. Potentially probiotic and synbiotic chocolate mousse [Internet]. Lebensmittel-Wissenschaft und-Technologie - Food Science and Technology. 2007 ; 40( 4): 669-675.[citado 2024 ago. 30 ] Available from: https://doi.org/10.1016/j.lwt.2006.02.020
Vancouver
Aragon-Alegro LC, Alegro JHA, Cardarelli HR, Chiu MC, Saad SMI. Potentially probiotic and synbiotic chocolate mousse [Internet]. Lebensmittel-Wissenschaft und-Technologie - Food Science and Technology. 2007 ; 40( 4): 669-675.[citado 2024 ago. 30 ] Available from: https://doi.org/10.1016/j.lwt.2006.02.020
Artigo de periodico
Functional petit-suisse cheese: measure of the prebiotic effect (2007)
Cardarelli, Haíssa Roberta; Saad, Susana Marta Isay ; Gibson, Glenn R.; Vulevic, Jelena
Source: Anaerobe. Unidade: FCF
Subjects: ALIMENTOS FUNCIONAIS, FERMENTAÇÃO, QUEIJO
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ABNT
CARDARELLI, Haíssa Roberta et al. Functional petit-suisse cheese: measure of the prebiotic effect. Anaerobe, v. 13, n. 5-6, p. 200-207, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.anaerobe.2007.05.003. Acesso em: 30 ago. 2024.
APA
Cardarelli, H. R., Saad, S. M. I., Gibson, G. R., & Vulevic, J. (2007). Functional petit-suisse cheese: measure of the prebiotic effect. Anaerobe, 13( 5-6), 200-207. doi:10.1016/j.anaerobe.2007.05.003
NLM
Cardarelli HR, Saad SMI, Gibson GR, Vulevic J. Functional petit-suisse cheese: measure of the prebiotic effect [Internet]. Anaerobe. 2007 ; 13( 5-6): 200-207.[citado 2024 ago. 30 ] Available from: https://doi.org/10.1016/j.anaerobe.2007.05.003
Vancouver
Cardarelli HR, Saad SMI, Gibson GR, Vulevic J. Functional petit-suisse cheese: measure of the prebiotic effect [Internet]. Anaerobe. 2007 ; 13( 5-6): 200-207.[citado 2024 ago. 30 ] Available from: https://doi.org/10.1016/j.anaerobe.2007.05.003
Artigo de periodico
Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus (2006)
Buriti, Flávia Carolina Alonso; Cardarelli, Haíssa Roberta; Filisetti, Tullia Maria Clara Caterina; Saad, Susana Marta Isay
Source: Food Chemistry. Unidade: FCF
Subjects: SUPLEMENTAÇÃO ALIMENTAR, LACTOBACILLUS, STREPTOCOCCUS, QUEIJO, ALIMENTOS FUNCIONAIS
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ABNT
BURITI, Flávia Carolina Alonso et al. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus. Food Chemistry, v. 104, n. 4, p. 1605-1610, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2007.03.001. Acesso em: 30 ago. 2024.
APA
Buriti, F. C. A., Cardarelli, H. R., Filisetti, T. M. C. C., & Saad, S. M. I. (2006). Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus. Food Chemistry, 104( 4), 1605-1610. doi:10.1016/j.foodchem.2007.03.001
NLM
Buriti FCA, Cardarelli HR, Filisetti TMCC, Saad SMI. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus [Internet]. Food Chemistry. 2006 ; 104( 4): 1605-1610.[citado 2024 ago. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2007.03.001
Vancouver
Buriti FCA, Cardarelli HR, Filisetti TMCC, Saad SMI. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus [Internet]. Food Chemistry. 2006 ; 104( 4): 1605-1610.[citado 2024 ago. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2007.03.001
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
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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: 30 ago. 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 ago. 30 ] 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 ago. 30 ] Available from: https://doi.org/10.1016/j.idairyj.2004.12.011
Trabalho de evento-resumo
Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solemnly or in co-culture with a thermophilic starter culture (2005)
Souza, Cínthia Hoch Batista de; Buriti, Flávia Carolina Alonso; Behrens, Jorge Herman; Saad, Susana Marta Isay
Source: Abstracts. Conference titles: Pangborn Sensory Science Symposium. Unidade: FCF
Subjects: QUEIJO, LACTOBACILLUS, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOUZA, Cínthia Hoch Batista de et al. Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solemnly or in co-culture with a thermophilic starter culture. 2005, Anais.. Gloucestershire: Campden & Chorleywood Food Research Association Group, 2005. . Acesso em: 30 ago. 2024.
APA
Souza, C. H. B. de, Buriti, F. C. A., Behrens, J. H., & Saad, S. M. I. (2005). Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solemnly or in co-culture with a thermophilic starter culture. In Abstracts. Gloucestershire: Campden & Chorleywood Food Research Association Group.
NLM
Souza CHB de, Buriti FCA, Behrens JH, Saad SMI. Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solemnly or in co-culture with a thermophilic starter culture. Abstracts. 2005 ;[citado 2024 ago. 30 ]
Vancouver
Souza CHB de, Buriti FCA, Behrens JH, Saad SMI. Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solemnly or in co-culture with a thermophilic starter culture. Abstracts. 2005 ;[citado 2024 ago. 30 ]
Artigo de periodico
Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei (2005)
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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
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: 30 ago. 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.2004.05.012
NLM
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 ago. 30 ] Available from: https://doi.org/10.1016/j.lwt.2004.05.012
Vancouver
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 ago. 30 ] Available from: https://doi.org/10.1016/j.lwt.2004.05.012
Trabalho de evento-resumo
Sensory acceptance of different formulations of symbiotic petit-suisse cheese (2005)
Cardarelli, Haíssa Roberta; Maruyama, Larissa Yukie; Buriti, Flávia Carolina Alonso; Behrens, Jorge Herman; Castro, Inar Alves de ; Saad, Susana Marta Isay
Source: Abstracts. Conference titles: Pangborn Sensory Science Symposium. Unidade: FCF
Subjects: QUEIJO, LACTOBACILLUS, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARDARELLI, Haíssa Roberta et al. Sensory acceptance of different formulations of symbiotic petit-suisse cheese. 2005, Anais.. Gloucestershire: Campden & Chorleywood Food Research Association Group, 2005. . Acesso em: 30 ago. 2024.
APA
Cardarelli, H. R., Maruyama, L. Y., Buriti, F. C. A., Behrens, J. H., Castro, I. A. de, & Saad, S. M. I. (2005). Sensory acceptance of different formulations of symbiotic petit-suisse cheese. In Abstracts. Gloucestershire: Campden & Chorleywood Food Research Association Group.
NLM
Cardarelli HR, Maruyama LY, Buriti FCA, Behrens JH, Castro IA de, Saad SMI. Sensory acceptance of different formulations of symbiotic petit-suisse cheese. Abstracts. 2005 ;[citado 2024 ago. 30 ]
Vancouver
Cardarelli HR, Maruyama LY, Buriti FCA, Behrens JH, Castro IA de, Saad SMI. Sensory acceptance of different formulations of symbiotic petit-suisse cheese. Abstracts. 2005 ;[citado 2024 ago. 30 ]

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