Source: Anais. Conference titles: World Congress of Food Science & Technology. Unidade: FCF
Subjects: LEITE, BACTÉRIAS, LACTOBACILLUS
ABNT
ALMEIDA, Keila Emílio de e OLIVEIRA, Maricê Nogueira de. Acidifying profile and viability of Lactobacillus acidophilus, Lactobacillus rhamnosus, and Bifidobacterium animalis subsp. lactis in milk-whey bases. 2006, Anais.. Ontario: International Union of Food Science & Technology, 2006. . Acesso em: 15 out. 2024.APA
Almeida, K. E. de, & Oliveira, M. N. de. (2006). Acidifying profile and viability of Lactobacillus acidophilus, Lactobacillus rhamnosus, and Bifidobacterium animalis subsp. lactis in milk-whey bases. In Anais. Ontario: International Union of Food Science & Technology.NLM
Almeida KE de, Oliveira MN de. Acidifying profile and viability of Lactobacillus acidophilus, Lactobacillus rhamnosus, and Bifidobacterium animalis subsp. lactis in milk-whey bases. Anais. 2006 ;[citado 2024 out. 15 ]Vancouver
Almeida KE de, Oliveira MN de. Acidifying profile and viability of Lactobacillus acidophilus, Lactobacillus rhamnosus, and Bifidobacterium animalis subsp. lactis in milk-whey bases. Anais. 2006 ;[citado 2024 out. 15 ]