Optimization of yogurt production using demineralized whey (1997)
Source: Journal of Food Science. Unidade: FCF
Assunto: ALIMENTOS DE ORIGEM ANIMAL
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PENNA, A L B e BARUFFALDI, Renato e OLIVEIRA, Maricê Nogueira de. Optimization of yogurt production using demineralized whey. Journal of Food Science, v. 62, n. 4, p. 846-850, 1997Tradução . . Acesso em: 06 out. 2024.APA
Penna, A. L. B., Baruffaldi, R., & Oliveira, M. N. de. (1997). Optimization of yogurt production using demineralized whey. Journal of Food Science, 62( 4), 846-850.NLM
Penna ALB, Baruffaldi R, Oliveira MN de. Optimization of yogurt production using demineralized whey. Journal of Food Science. 1997 ; 62( 4): 846-850.[citado 2024 out. 06 ]Vancouver
Penna ALB, Baruffaldi R, Oliveira MN de. Optimization of yogurt production using demineralized whey. Journal of Food Science. 1997 ; 62( 4): 846-850.[citado 2024 out. 06 ]
