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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
Sensory threshold of off-flavors caused by proteolysis and lipolysis in milk (2003)
Santos, Marcos Veiga dos ; Ma, Y.; Caplan, Z.; Barbano, D. M.
Source: Journal of Dairy Science. Unidade: FMVZ
Assunto: LEITE (CONTROLE;QUALIDADE;ANÁLISE;QUÍMICA)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Marcos Veiga dos et al. Sensory threshold of off-flavors caused by proteolysis and lipolysis in milk. Journal of Dairy Science, v. 86, p. 1601-1607, 2003Tradução . . Disponível em: https://doi.org/10.3168/jds.S0022-0302(03)73745-X. Acesso em: 18 nov. 2024.
APA
Santos, M. V. dos, Ma, Y., Caplan, Z., & Barbano, D. M. (2003). Sensory threshold of off-flavors caused by proteolysis and lipolysis in milk. Journal of Dairy Science, 86, 1601-1607. doi:10.3168/jds.S0022-0302(03)73745-X
NLM
Santos MV dos, Ma Y, Caplan Z, Barbano DM. Sensory threshold of off-flavors caused by proteolysis and lipolysis in milk [Internet]. Journal of Dairy Science. 2003 ; 86 1601-1607.[citado 2024 nov. 18 ] Available from: https://doi.org/10.3168/jds.S0022-0302(03)73745-X
Vancouver
Santos MV dos, Ma Y, Caplan Z, Barbano DM. Sensory threshold of off-flavors caused by proteolysis and lipolysis in milk [Internet]. Journal of Dairy Science. 2003 ; 86 1601-1607.[citado 2024 nov. 18 ] Available from: https://doi.org/10.3168/jds.S0022-0302(03)73745-X
Artigo de periodico
Effect of CO2 addition to raw milk on proteolysis and lipolysis at 4 ºC (2003)
Ma, Y.; Barbano, D. M.; Santos, Marcos Veiga dos
Source: Journal of Dairy Science. Unidade: FMVZ
Subjects: LEITE (ARMAZENAGEM), GÁS CARBÔNICO (EFEITOS)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MA, Y. e BARBANO, D. M. e SANTOS, Marcos Veiga dos. Effect of CO2 addition to raw milk on proteolysis and lipolysis at 4 ºC. Journal of Dairy Science, v. 86, p. 1616-1631, 2003Tradução . . Disponível em: https://doi.org/10.3168/jds.S0022-0302(03)73747-3. Acesso em: 18 nov. 2024.
APA
Ma, Y., Barbano, D. M., & Santos, M. V. dos. (2003). Effect of CO2 addition to raw milk on proteolysis and lipolysis at 4 ºC. Journal of Dairy Science, 86, 1616-1631. doi:10.3168/jds.S0022-0302(03)73747-3
NLM
Ma Y, Barbano DM, Santos MV dos. Effect of CO2 addition to raw milk on proteolysis and lipolysis at 4 ºC [Internet]. Journal of Dairy Science. 2003 ; 86 1616-1631.[citado 2024 nov. 18 ] Available from: https://doi.org/10.3168/jds.S0022-0302(03)73747-3
Vancouver
Ma Y, Barbano DM, Santos MV dos. Effect of CO2 addition to raw milk on proteolysis and lipolysis at 4 ºC [Internet]. Journal of Dairy Science. 2003 ; 86 1616-1631.[citado 2024 nov. 18 ] Available from: https://doi.org/10.3168/jds.S0022-0302(03)73747-3
Artigo de periodico
Effect of somatic cell count on proteolysis and lipolysis in pasteurized fluid milk during shelf-life storage (2003)
Santos, Marcos Veiga dos ; Ma, Y.; Barbano, D. M.
Source: Journal of Dairy Science. Unidade: FMVZ
Subjects: LEITE (QUALIDADE), PASTEURIZAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Marcos Veiga dos e MA, Y. e BARBANO, D. M. Effect of somatic cell count on proteolysis and lipolysis in pasteurized fluid milk during shelf-life storage. Journal of Dairy Science, v. 86, p. 2491-2503, 2003Tradução . . Disponível em: https://doi.org/10.3168/jds.S0022-0302(03)73745-X. Acesso em: 18 nov. 2024.
APA
Santos, M. V. dos, Ma, Y., & Barbano, D. M. (2003). Effect of somatic cell count on proteolysis and lipolysis in pasteurized fluid milk during shelf-life storage. Journal of Dairy Science, 86, 2491-2503. doi:10.3168/jds.S0022-0302(03)73745-X
NLM
Santos MV dos, Ma Y, Barbano DM. Effect of somatic cell count on proteolysis and lipolysis in pasteurized fluid milk during shelf-life storage [Internet]. Journal of Dairy Science. 2003 ; 86 2491-2503.[citado 2024 nov. 18 ] Available from: https://doi.org/10.3168/jds.S0022-0302(03)73745-X
Vancouver
Santos MV dos, Ma Y, Barbano DM. Effect of somatic cell count on proteolysis and lipolysis in pasteurized fluid milk during shelf-life storage [Internet]. Journal of Dairy Science. 2003 ; 86 2491-2503.[citado 2024 nov. 18 ] Available from: https://doi.org/10.3168/jds.S0022-0302(03)73745-X

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