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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: 18 nov. 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 nov. 18 ] 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 nov. 18 ] 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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 18 nov. 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 nov. 18 ] 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 nov. 18 ] 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: 18 nov. 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 nov. 18 ] 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 nov. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2008.08.013
Artigo de periodico
Microbial and sensory changes throughout the ripening of prato cheese made from milk with different levels of somatic cells (2008)
Vianna, P. C. B.; Mazal, G.; Santos, Marcos Veiga dos ; Bolini, H. M. A.; Gigante, Mirna Lúcia
Source: Journal of Dairy Science. Unidade: FMVZ
Subjects: CÉLULAS SOMÁTICAS, CIÊNCIA DE ALIMENTOS, LEITE, MICROBIOLOGIA DE ALIMENTOS, QUEIJO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VIANNA, P. C. B. et al. Microbial and sensory changes throughout the ripening of prato cheese made from milk with different levels of somatic cells. Journal of Dairy Science, v. 91, n. 5, p. 1743-1750, 2008Tradução . . Disponível em: https://doi.org/10.3168/jds.2007-0639. Acesso em: 18 nov. 2024.
APA
Vianna, P. C. B., Mazal, G., Santos, M. V. dos, Bolini, H. M. A., & Gigante, M. L. (2008). Microbial and sensory changes throughout the ripening of prato cheese made from milk with different levels of somatic cells. Journal of Dairy Science, 91( 5), 1743-1750. doi:10.3168/jds.2007-0639
NLM
Vianna PCB, Mazal G, Santos MV dos, Bolini HMA, Gigante ML. Microbial and sensory changes throughout the ripening of prato cheese made from milk with different levels of somatic cells [Internet]. Journal of Dairy Science. 2008 ; 91( 5): 1743-1750.[citado 2024 nov. 18 ] Available from: https://doi.org/10.3168/jds.2007-0639
Vancouver
Vianna PCB, Mazal G, Santos MV dos, Bolini HMA, Gigante ML. Microbial and sensory changes throughout the ripening of prato cheese made from milk with different levels of somatic cells [Internet]. Journal of Dairy Science. 2008 ; 91( 5): 1743-1750.[citado 2024 nov. 18 ] Available from: https://doi.org/10.3168/jds.2007-0639
Artigo de periodico
Diet-induced milk fat depression: association with changes in milk fatty acid composition and fluidity of milk fat (2008)
Gama, M. A. S.; Garnsworthy, P. C.; Griinari, J. M.; Leme, Paulo Roberto; Rodrigues, Paulo Henrique Mazza ; Souza, Luiz Waldemar de Oliveira; Lanna, Dante Pazzanese Duarte
Source: Livestock Science. Unidades: FZEA, FMVZ, ESALQ
Subjects: PECUÁRIA LEITEIRA, DIETA ANIMAL (EFEITOS), ÓLEOS E GORDURAS ANIMAIS COMESTÍVEIS, ÁCIDOS GRAXOS, LEITE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GAMA, M. A. S. et al. Diet-induced milk fat depression: association with changes in milk fatty acid composition and fluidity of milk fat. Livestock Science, v. 115, n. 2/3, p. 319-331, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.livsci.2007.08.006. Acesso em: 18 nov. 2024.
APA
Gama, M. A. S., Garnsworthy, P. C., Griinari, J. M., Leme, P. R., Rodrigues, P. H. M., Souza, L. W. de O., & Lanna, D. P. D. (2008). Diet-induced milk fat depression: association with changes in milk fatty acid composition and fluidity of milk fat. Livestock Science, 115( 2/3), 319-331. doi:10.1016/j.livsci.2007.08.006
NLM
Gama MAS, Garnsworthy PC, Griinari JM, Leme PR, Rodrigues PHM, Souza LW de O, Lanna DPD. Diet-induced milk fat depression: association with changes in milk fatty acid composition and fluidity of milk fat [Internet]. Livestock Science. 2008 ; 115( 2/3): 319-331.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.livsci.2007.08.006
Vancouver
Gama MAS, Garnsworthy PC, Griinari JM, Leme PR, Rodrigues PHM, Souza LW de O, Lanna DPD. Diet-induced milk fat depression: association with changes in milk fatty acid composition and fluidity of milk fat [Internet]. Livestock Science. 2008 ; 115( 2/3): 319-331.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.livsci.2007.08.006
Artigo de periodico
Influence of raw milk quality on fluid milk shelf life (2006)
Barbano, D. M.; Ma, Y.; Santos, Marcos Veiga dos
Source: Journal of Dairy Science. Unidade: FMVZ
Subjects: CÉLULAS, LEITE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BARBANO, D. M. e MA, Y. e SANTOS, Marcos Veiga dos. Influence of raw milk quality on fluid milk shelf life. Journal of Dairy Science, v. 89, p. E15-E19, 2006Tradução . . Disponível em: https://doi.org/10.3168/jds.S0022-0302(06)72360-8. Acesso em: 18 nov. 2024.
APA
Barbano, D. M., Ma, Y., & Santos, M. V. dos. (2006). Influence of raw milk quality on fluid milk shelf life. Journal of Dairy Science, 89, E15-E19. doi:10.3168/jds.S0022-0302(06)72360-8
NLM
Barbano DM, Ma Y, Santos MV dos. Influence of raw milk quality on fluid milk shelf life [Internet]. Journal of Dairy Science. 2006 ; 89 E15-E19.[citado 2024 nov. 18 ] Available from: https://doi.org/10.3168/jds.S0022-0302(06)72360-8
Vancouver
Barbano DM, Ma Y, Santos MV dos. Influence of raw milk quality on fluid milk shelf life [Internet]. Journal of Dairy Science. 2006 ; 89 E15-E19.[citado 2024 nov. 18 ] Available from: https://doi.org/10.3168/jds.S0022-0302(06)72360-8
Artigo de periodico
Chemical interesterification of milkfat and milkfat-corn oil blends (2003)
Rodrigues, Juliana Neves; Gioielli, Luiz Antonio
Source: Food Research International. Unidade: FCF
Subjects: GORDURAS, LEITE, COMPOSIÇÃO DE ALIMENTOS, BIOQUÍMICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RODRIGUES, Juliana Neves e GIOIELLI, Luiz Antonio. Chemical interesterification of milkfat and milkfat-corn oil blends. Food Research International, v. 36, n. 2, p. 149-159, 2003Tradução . . Disponível em: https://doi.org/10.1016/s0963-9969(02)00130-8. Acesso em: 18 nov. 2024.
APA
Rodrigues, J. N., & Gioielli, L. A. (2003). Chemical interesterification of milkfat and milkfat-corn oil blends. Food Research International, 36( 2), 149-159. doi:10.1016/s0963-9969(02)00130-8
NLM
Rodrigues JN, Gioielli LA. Chemical interesterification of milkfat and milkfat-corn oil blends [Internet]. Food Research International. 2003 ; 36( 2): 149-159.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/s0963-9969(02)00130-8
Vancouver
Rodrigues JN, Gioielli LA. Chemical interesterification of milkfat and milkfat-corn oil blends [Internet]. Food Research International. 2003 ; 36( 2): 149-159.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/s0963-9969(02)00130-8
Trabalho de evento-resumo periodico
Non-nutritional factors that influence milk urea nitrogen concentration (2002)
Meyer, Paula Marques; Machado, P. F.; Coldebella, Arlei; Corassin, Carlos Humberto; Cassoli, Laerte Dagher; Rodrigues, Paulo Henrique Mazza
Source: Journal of Dairy Science. Conference titles: Meeting of the American Dairy Science Association. Unidade: FMVZ
Subjects: LEITE, NUTRIÇÃO (FATORES), QUÍMICA INORGÂNICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MEYER, Paula Marques et al. Non-nutritional factors that influence milk urea nitrogen concentration. Journal of Dairy Science. Lancaster: Faculdade de Medicina Veterinária e Zootecnia, Universidade de São Paulo. . Acesso em: 18 nov. 2024. , 2002
APA
Meyer, P. M., Machado, P. F., Coldebella, A., Corassin, C. H., Cassoli, L. D., & Rodrigues, P. H. M. (2002). Non-nutritional factors that influence milk urea nitrogen concentration. Journal of Dairy Science. Lancaster: Faculdade de Medicina Veterinária e Zootecnia, Universidade de São Paulo.
NLM
Meyer PM, Machado PF, Coldebella A, Corassin CH, Cassoli LD, Rodrigues PHM. Non-nutritional factors that influence milk urea nitrogen concentration. Journal of Dairy Science. 2002 ; 85 304.[citado 2024 nov. 18 ]
Vancouver
Meyer PM, Machado PF, Coldebella A, Corassin CH, Cassoli LD, Rodrigues PHM. Non-nutritional factors that influence milk urea nitrogen concentration. Journal of Dairy Science. 2002 ; 85 304.[citado 2024 nov. 18 ]

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