ReP USP - Resultado da busca

Artigo de periodico
Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt (2009)
Damin, Maria Regina; Alcântara, Maria Regina; Nunes, A. P.; Oliveira, Maricê Nogueira de
Source: LWT - Food Science and Technology. Unidades: IQ, FCF
Subjects: IOGURTE, SUPLEMENTAÇÃO ALIMENTAR
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ABNT
DAMIN, Maria Regina et al. Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt. LWT - Food Science and Technology, v. 42, n. 10, p. 1744-1750, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2009.03.019. Acesso em: 13 set. 2024.
APA
Damin, M. R., Alcântara, M. R., Nunes, A. P., & Oliveira, M. N. de. (2009). Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt. LWT - Food Science and Technology, 42( 10), 1744-1750. doi:10.1016/j.lwt.2009.03.019
NLM
Damin MR, Alcântara MR, Nunes AP, Oliveira MN de. Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt [Internet]. LWT - Food Science and Technology. 2009 ; 42( 10): 1744-1750.[citado 2024 set. 13 ] Available from: https://doi.org/10.1016/j.lwt.2009.03.019
Vancouver
Damin MR, Alcântara MR, Nunes AP, Oliveira MN de. Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt [Internet]. LWT - Food Science and Technology. 2009 ; 42( 10): 1744-1750.[citado 2024 set. 13 ] Available from: https://doi.org/10.1016/j.lwt.2009.03.019
Artigo de periodico
Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria (2009)
Almeida, Keila Emílio de; Tamime, Adnan Yahia; Oliveira, Maricê Nogueira de
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: LACTOBACILLUS, LEITE, PROBIÓTICOS
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ABNT
ALMEIDA, Keila Emílio de e TAMIME, Adnan Yahia e OLIVEIRA, Maricê Nogueira de. Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria. LWT - Food Science and Technology, v. 42, n. 2, p. 672-678, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2008.03.013. Acesso em: 13 set. 2024.
APA
Almeida, K. E. de, Tamime, A. Y., & Oliveira, M. N. de. (2009). Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria. LWT - Food Science and Technology, 42( 2), 672-678. doi:10.1016/j.lwt.2008.03.013
NLM
Almeida KE de, Tamime AY, Oliveira MN de. Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 672-678.[citado 2024 set. 13 ] Available from: https://doi.org/10.1016/j.lwt.2008.03.013
Vancouver
Almeida KE de, Tamime AY, Oliveira MN de. Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 672-678.[citado 2024 set. 13 ] Available from: https://doi.org/10.1016/j.lwt.2008.03.013
Artigo de periodico
Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin (2009)
Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Converti, Attilio; Oliveira, Maricê Nogueira de
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: LEITE, PROBIÓTICOS, LACTOBACILLUS
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ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin. LWT - Food Science and Technology, v. 42, n. 5, p. 1015-1021, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2009.01.002. Acesso em: 13 set. 2024.
APA
Oliveira, R. P. de S., Perego, P., Converti, A., & Oliveira, M. N. de. (2009). Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin. LWT - Food Science and Technology, 42( 5), 1015-1021. doi:10.1016/j.lwt.2009.01.002
NLM
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin [Internet]. LWT - Food Science and Technology. 2009 ; 42( 5): 1015-1021.[citado 2024 set. 13 ] Available from: https://doi.org/10.1016/j.lwt.2009.01.002
Vancouver
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin [Internet]. LWT - Food Science and Technology. 2009 ; 42( 5): 1015-1021.[citado 2024 set. 13 ] Available from: https://doi.org/10.1016/j.lwt.2009.01.002
Artigo de periodico
Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus (2009)
Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Converti, Attilio; Oliveira, Maricê Nogueira de
Source: Journal of Food Engineering. Unidade: FCF
Subjects: LACTOBACILLUS, LEITE, IOGURTE, STREPTOCOCCUS, MICROBIOLOGIA DE ALIMENTOS
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ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus. Journal of Food Engineering, v. 91, n. 1, p. 133-139, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2008.08.013. Acesso em: 13 set. 2024.
APA
Oliveira, R. P. de S., Perego, P., Converti, A., & Oliveira, M. N. de. (2009). Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus. Journal of Food Engineering, 91( 1), 133-139. doi:10.1016/j.jfoodeng.2008.08.013
NLM
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus [Internet]. Journal of Food Engineering. 2009 ; 91( 1): 133-139.[citado 2024 set. 13 ] Available from: https://doi.org/10.1016/j.jfoodeng.2008.08.013
Vancouver
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus [Internet]. Journal of Food Engineering. 2009 ; 91( 1): 133-139.[citado 2024 set. 13 ] Available from: https://doi.org/10.1016/j.jfoodeng.2008.08.013
Artigo de periodico
Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures (2009)
Florence, Ana Carolina Rodrigues; Silva, Roberta Claro da; Espírito Santo, Ana Paula do; Gioielli, Luiz Antonio ; Tamime, Adnan Yahia; Oliveira, Maricê Nogueira de
Source: Dairy Science and Technology. Unidade: FCF
Subjects: LACTOBACILLUS, LEITE FERMENTADO
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ABNT
FLORENCE, Ana Carolina Rodrigues et al. Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures. Dairy Science and Technology, v. 89, n. 6, p. 541-553, 2009Tradução . . Disponível em: https://doi.org/10.1051/dst/2009030. Acesso em: 13 set. 2024.
APA
Florence, A. C. R., Silva, R. C. da, Espírito Santo, A. P. do, Gioielli, L. A., Tamime, A. Y., & Oliveira, M. N. de. (2009). Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures. Dairy Science and Technology, 89( 6), 541-553. doi:10.1051/dst/2009030
NLM
Florence ACR, Silva RC da, Espírito Santo AP do, Gioielli LA, Tamime AY, Oliveira MN de. Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures [Internet]. Dairy Science and Technology. 2009 ; 89( 6): 541-553.[citado 2024 set. 13 ] Available from: https://doi.org/10.1051/dst/2009030
Vancouver
Florence ACR, Silva RC da, Espírito Santo AP do, Gioielli LA, Tamime AY, Oliveira MN de. Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures [Internet]. Dairy Science and Technology. 2009 ; 89( 6): 541-553.[citado 2024 set. 13 ] Available from: https://doi.org/10.1051/dst/2009030
Artigo de periodico
Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk (2009)
Oliveira, Ricardo Pinheiro de Souza ; Florence, Ana Carolina Rodrigues; Silva, Roberta Claro da; Perego, Patrizia; Converti, Attilio; Gioielli, Luiz Antonio ; Oliveira, Maricê Nogueira de
Source: International Journal of Food Microbiology. Unidade: FCF
Subjects: PROBIÓTICOS, LACTOCOCCUS, LEITE, BACTÉRIAS, MICROBIOLOGIA DE ALIMENTOS
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ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk. International Journal of Food Microbiology, v. 128, n. 3, p. 467-472, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.ijfoodmicro.2008.10.012. Acesso em: 13 set. 2024.
APA
Oliveira, R. P. de S., Florence, A. C. R., Silva, R. C. da, Perego, P., Converti, A., Gioielli, L. A., & Oliveira, M. N. de. (2009). Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk. International Journal of Food Microbiology, 128( 3), 467-472. doi:10.1016/j.ijfoodmicro.2008.10.012
NLM
Oliveira RP de S, Florence ACR, Silva RC da, Perego P, Converti A, Gioielli LA, Oliveira MN de. Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk [Internet]. International Journal of Food Microbiology. 2009 ; 128( 3): 467-472.[citado 2024 set. 13 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2008.10.012
Vancouver
Oliveira RP de S, Florence ACR, Silva RC da, Perego P, Converti A, Gioielli LA, Oliveira MN de. Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk [Internet]. International Journal of Food Microbiology. 2009 ; 128( 3): 467-472.[citado 2024 set. 13 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2008.10.012
Artigo de periodico
Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria (2008)
Damin, Maria Regina; Minowa, Eimy; Alcântara, Maria Regina; Oliveira, Maricê Nogueira de
Source: Journal of Texture Studies. Unidades: IQ, FCF
Subjects: PROBIÓTICOS, IOGURTE
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ABNT
DAMIN, Maria Regina et al. Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria. Journal of Texture Studies, v. 39, n. 1, p. 40-45, 2008Tradução . . Acesso em: 13 set. 2024.
APA
Damin, M. R., Minowa, E., Alcântara, M. R., & Oliveira, M. N. de. (2008). Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria. Journal of Texture Studies, 39( 1), 40-45.
NLM
Damin MR, Minowa E, Alcântara MR, Oliveira MN de. Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria. Journal of Texture Studies. 2008 ;39( 1): 40-45.[citado 2024 set. 13 ]
Vancouver
Damin MR, Minowa E, Alcântara MR, Oliveira MN de. Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria. Journal of Texture Studies. 2008 ;39( 1): 40-45.[citado 2024 set. 13 ]
Artigo de periodico
Acidification rates of probiotic bacteria in Minas frescal cheese whey (2007)
Almeida, Keila Emilio de; Tamine, A. Y.; Oliveira, Maricê Nogueira de
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, QUEIJO
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ABNT
ALMEIDA, Keila Emilio de e TAMINE, A. Y. e OLIVEIRA, Maricê Nogueira de. Acidification rates of probiotic bacteria in Minas frescal cheese whey. LWT - Food Science and Technology, v. 41, n. 2, p. 311-316, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2007.02.021. Acesso em: 13 set. 2024.
APA
Almeida, K. E. de, Tamine, A. Y., & Oliveira, M. N. de. (2007). Acidification rates of probiotic bacteria in Minas frescal cheese whey. LWT - Food Science and Technology, 41( 2), 311-316. doi:10.1016/j.lwt.2007.02.021
NLM
Almeida KE de, Tamine AY, Oliveira MN de. Acidification rates of probiotic bacteria in Minas frescal cheese whey [Internet]. LWT - Food Science and Technology. 2007 ; 41( 2): 311-316.[citado 2024 set. 13 ] Available from: https://doi.org/10.1016/j.lwt.2007.02.021
Vancouver
Almeida KE de, Tamine AY, Oliveira MN de. Acidification rates of probiotic bacteria in Minas frescal cheese whey [Internet]. LWT - Food Science and Technology. 2007 ; 41( 2): 311-316.[citado 2024 set. 13 ] Available from: https://doi.org/10.1016/j.lwt.2007.02.021
Artigo de periodico
Construction and characterization of a Lactococcus lactis strain deficient in intracellular CIpP and extracellular HtrA proteases (2006)
Cortes-Perez, Naima G.; Poquet, Isabelle; Oliveira, Maricê Nogueira de; Gratadoux, Jean Jacques; Madsen, S. M.; Miyoshi, Anderson; Corthier, Gerard; Azevedo, Vasco; Langella, Philippe; Bermúdez-Humarán, Luis G.
Source: Microbiology. Unidade: FCF
Subjects: LACTOCOCCUS, ANÁLISE DE ALIMENTOS
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ABNT
CORTES-PEREZ, Naima G. et al. Construction and characterization of a Lactococcus lactis strain deficient in intracellular CIpP and extracellular HtrA proteases. Microbiology, v. 152, n. 9, p. 2611-2618, 2006Tradução . . Disponível em: https://doi.org/10.1099/mic.0.28698-0. Acesso em: 13 set. 2024.
APA
Cortes-Perez, N. G., Poquet, I., Oliveira, M. N. de, Gratadoux, J. J., Madsen, S. M., Miyoshi, A., et al. (2006). Construction and characterization of a Lactococcus lactis strain deficient in intracellular CIpP and extracellular HtrA proteases. Microbiology, 152( 9), 2611-2618. doi:10.1099/mic.0.28698-0
NLM
Cortes-Perez NG, Poquet I, Oliveira MN de, Gratadoux JJ, Madsen SM, Miyoshi A, Corthier G, Azevedo V, Langella P, Bermúdez-Humarán LG. Construction and characterization of a Lactococcus lactis strain deficient in intracellular CIpP and extracellular HtrA proteases [Internet]. Microbiology. 2006 ; 152( 9): 2611-2618.[citado 2024 set. 13 ] Available from: https://doi.org/10.1099/mic.0.28698-0
Vancouver
Cortes-Perez NG, Poquet I, Oliveira MN de, Gratadoux JJ, Madsen SM, Miyoshi A, Corthier G, Azevedo V, Langella P, Bermúdez-Humarán LG. Construction and characterization of a Lactococcus lactis strain deficient in intracellular CIpP and extracellular HtrA proteases [Internet]. Microbiology. 2006 ; 152( 9): 2611-2618.[citado 2024 set. 13 ] Available from: https://doi.org/10.1099/mic.0.28698-0
Artigo de periodico
The effect of different sweeteners in low-calorie yogurts - a review (2005)
Pinheiro, Marcia Vannucci Silva; Oliveira, Maricê Nogueira de; Penna, Ana Lúcia Barretto; Tamime, A. Y.
Source: International Journal of Dairy Technology. Unidade: FCF
Subjects: ADOÇANTES (ANÁLISE), IOGURTE
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ABNT
PINHEIRO, Marcia Vannucci Silva et al. The effect of different sweeteners in low-calorie yogurts - a review. International Journal of Dairy Technology, v. 58, n. 4, p. 193-199, 2005Tradução . . Disponível em: https://doi.org/10.1111/j.1471-0307.2005.00228.x. Acesso em: 13 set. 2024.
APA
Pinheiro, M. V. S., Oliveira, M. N. de, Penna, A. L. B., & Tamime, A. Y. (2005). The effect of different sweeteners in low-calorie yogurts - a review. International Journal of Dairy Technology, 58( 4), 193-199. doi:10.1111/j.1471-0307.2005.00228.x
NLM
Pinheiro MVS, Oliveira MN de, Penna ALB, Tamime AY. The effect of different sweeteners in low-calorie yogurts - a review [Internet]. International Journal of Dairy Technology. 2005 ; 58( 4): 193-199.[citado 2024 set. 13 ] Available from: https://doi.org/10.1111/j.1471-0307.2005.00228.x
Vancouver
Pinheiro MVS, Oliveira MN de, Penna ALB, Tamime AY. The effect of different sweeteners in low-calorie yogurts - a review [Internet]. International Journal of Dairy Technology. 2005 ; 58( 4): 193-199.[citado 2024 set. 13 ] Available from: https://doi.org/10.1111/j.1471-0307.2005.00228.x
Artigo de periodico
Influence of carrageenan and total solids content on the rheological properties of lactic beverage made with yogurt and whey (2003)
Penna, Ana Lucia Barretto; Oliveira, Maricê Nogueira de; Tamime, A. Y.
Source: Journal of Texture Studies. Unidade: FCF
Subjects: PROTEÍNAS DO LEITE, REOLOGIA (PROPRIEDADES), NUTRIÇÃO
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ABNT
PENNA, Ana Lucia Barretto e OLIVEIRA, Maricê Nogueira de e TAMIME, A. Y. Influence of carrageenan and total solids content on the rheological properties of lactic beverage made with yogurt and whey. Journal of Texture Studies, v. 34, n. 1, p. 95-113, 2003Tradução . . Acesso em: 13 set. 2024.
APA
Penna, A. L. B., Oliveira, M. N. de, & Tamime, A. Y. (2003). Influence of carrageenan and total solids content on the rheological properties of lactic beverage made with yogurt and whey. Journal of Texture Studies, 34( 1), 95-113.
NLM
Penna ALB, Oliveira MN de, Tamime AY. Influence of carrageenan and total solids content on the rheological properties of lactic beverage made with yogurt and whey. Journal of Texture Studies. 2003 ; 34( 1): 95-113.[citado 2024 set. 13 ]
Vancouver
Penna ALB, Oliveira MN de, Tamime AY. Influence of carrageenan and total solids content on the rheological properties of lactic beverage made with yogurt and whey. Journal of Texture Studies. 2003 ; 34( 1): 95-113.[citado 2024 set. 13 ]
Artigo de periodico
Manufacture of fermented lactic beverages containing probiotic cultures (2002)
Oliveira, Maricê Nogueira de; Sodini, I.; Remeuf, F.; Tissier, J. P.; Corrieu, G.
Source: Journal of Food Science. Unidade: FCF
Subjects: BEBIDAS, BACTÉRIAS, MICROBIOLOGIA DE ALIMENTOS, ALIMENTOS (MICROBIOLOGIA), LACTOBACILLUS
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ABNT
OLIVEIRA, Maricê Nogueira de et al. Manufacture of fermented lactic beverages containing probiotic cultures. Journal of Food Science, v. 67, n. 6, p. 2336-2341, 2002Tradução . . Acesso em: 13 set. 2024.
APA
Oliveira, M. N. de, Sodini, I., Remeuf, F., Tissier, J. P., & Corrieu, G. (2002). Manufacture of fermented lactic beverages containing probiotic cultures. Journal of Food Science, 67( 6), 2336-2341.
NLM
Oliveira MN de, Sodini I, Remeuf F, Tissier JP, Corrieu G. Manufacture of fermented lactic beverages containing probiotic cultures. Journal of Food Science. 2002 ; 67( 6): 2336-2341.[citado 2024 set. 13 ]
Vancouver
Oliveira MN de, Sodini I, Remeuf F, Tissier JP, Corrieu G. Manufacture of fermented lactic beverages containing probiotic cultures. Journal of Food Science. 2002 ; 67( 6): 2336-2341.[citado 2024 set. 13 ]
Artigo de periodico
Effect of milk base and starter culture on acidification, texture, and probiotic cell counts in fermented milk processing (2002)
Sodini, I.; Lucas, A.; Oliveira, Maricê Nogueira de; Remeuf, F.; Corrieu, G.
Source: Journal of Dairy Science. Unidade: FCF
Subjects: LACTOBACILLUS, STREPTOCOCCUS, INDÚSTRIA DE LATICÍNIOS, IOGURTE
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ABNT
SODINI, I. et al. Effect of milk base and starter culture on acidification, texture, and probiotic cell counts in fermented milk processing. Journal of Dairy Science, v. 85, n. 10, p. 2479-2488, 2002Tradução . . Acesso em: 13 set. 2024.
APA
Sodini, I., Lucas, A., Oliveira, M. N. de, Remeuf, F., & Corrieu, G. (2002). Effect of milk base and starter culture on acidification, texture, and probiotic cell counts in fermented milk processing. Journal of Dairy Science, 85( 10), 2479-2488.
NLM
Sodini I, Lucas A, Oliveira MN de, Remeuf F, Corrieu G. Effect of milk base and starter culture on acidification, texture, and probiotic cell counts in fermented milk processing. Journal of Dairy Science. 2002 ; 85( 10): 2479-2488.[citado 2024 set. 13 ]
Vancouver
Sodini I, Lucas A, Oliveira MN de, Remeuf F, Corrieu G. Effect of milk base and starter culture on acidification, texture, and probiotic cell counts in fermented milk processing. Journal of Dairy Science. 2002 ; 85( 10): 2479-2488.[citado 2024 set. 13 ]
Artigo de periodico
Relation between quality and rheological properties of latic beverages (2001)
Penna, A. L. B.; Sivieri, Kátia; Oliveira, Maricê Nogueira de
Source: Journal of Food Engineering. Unidade: FCF
Subjects: ALIMENTOS, IOGURTE, REOLOGIA, QUALIDADE DOS ALIMENTOS
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ABNT
PENNA, A. L. B. e SIVIERI, Kátia e OLIVEIRA, Maricê Nogueira de. Relation between quality and rheological properties of latic beverages. Journal of Food Engineering, v. 49, n. 1, p. 7-13, 2001Tradução . . Disponível em: https://doi.org/10.1016/s0260-8774(00)00179-5. Acesso em: 13 set. 2024.
APA
Penna, A. L. B., Sivieri, K., & Oliveira, M. N. de. (2001). Relation between quality and rheological properties of latic beverages. Journal of Food Engineering, 49( 1), 7-13. doi:10.1016/s0260-8774(00)00179-5
NLM
Penna ALB, Sivieri K, Oliveira MN de. Relation between quality and rheological properties of latic beverages [Internet]. Journal of Food Engineering. 2001 ; 49( 1): 7-13.[citado 2024 set. 13 ] Available from: https://doi.org/10.1016/s0260-8774(00)00179-5
Vancouver
Penna ALB, Sivieri K, Oliveira MN de. Relation between quality and rheological properties of latic beverages [Internet]. Journal of Food Engineering. 2001 ; 49( 1): 7-13.[citado 2024 set. 13 ] Available from: https://doi.org/10.1016/s0260-8774(00)00179-5
Artigo de periodico
Influence of lactic acid bacteria on survival of Escherichia coli O157:H7 in inoculated Minas cheese during storage at 8.5 degrees C (2001)
Saad, Susana Marta Isay ; Vanzin, Cezar; Oliveira, Maricê Nogueira de; Franco, Bernadette Dora Gombossy de Melo
Source: Journal of Food Protection. Unidade: FCF
Subjects: ALIMENTOS (MICROBIOLOGIA), ESCHERICHIA COLI
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ABNT
SAAD, Susana Marta Isay et al. Influence of lactic acid bacteria on survival of Escherichia coli O157:H7 in inoculated Minas cheese during storage at 8.5 degrees C. Journal of Food Protection, v. 64, n. 8, p. 1151-1155, 2001Tradução . . Acesso em: 13 set. 2024.
APA
Saad, S. M. I., Vanzin, C., Oliveira, M. N. de, & Franco, B. D. G. de M. (2001). Influence of lactic acid bacteria on survival of Escherichia coli O157:H7 in inoculated Minas cheese during storage at 8.5 degrees C. Journal of Food Protection, 64( 8), 1151-1155.
NLM
Saad SMI, Vanzin C, Oliveira MN de, Franco BDG de M. Influence of lactic acid bacteria on survival of Escherichia coli O157:H7 in inoculated Minas cheese during storage at 8.5 degrees C. Journal of Food Protection. 2001 ; 64( 8): 1151-1155.[citado 2024 set. 13 ]
Vancouver
Saad SMI, Vanzin C, Oliveira MN de, Franco BDG de M. Influence of lactic acid bacteria on survival of Escherichia coli O157:H7 in inoculated Minas cheese during storage at 8.5 degrees C. Journal of Food Protection. 2001 ; 64( 8): 1151-1155.[citado 2024 set. 13 ]

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