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Artigo de periodico
Microbiological shelf life of pasteurized milk in bottle and pouch (2010)
Petrus, Rodrigo Rodrigues; Loiola, C. G.; Oliveira, Carlos Augusto Fernandes de
Source: Journal of Food Science. Unidade: FZEA
Subjects: MICROBIOLOGIA DE ALIMENTOS, LEITE, VIDA-DE-PRATELEIRA, EMBALAGENS DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PETRUS, Rodrigo Rodrigues e LOIOLA, C. G. e OLIVEIRA, Carlos Augusto Fernandes de. Microbiological shelf life of pasteurized milk in bottle and pouch. Journal of Food Science, v. 75, n. Ja/Feb. 2010, p. M36-M40, 2010Tradução . . Disponível em: https://doi.org/10.1111/j.1750-3841.2009.01443.x. Acesso em: 05 dez. 2025.
APA
Petrus, R. R., Loiola, C. G., & Oliveira, C. A. F. de. (2010). Microbiological shelf life of pasteurized milk in bottle and pouch. Journal of Food Science, 75( Ja/Feb. 2010), M36-M40. doi:10.1111/j.1750-3841.2009.01443.x
NLM
Petrus RR, Loiola CG, Oliveira CAF de. Microbiological shelf life of pasteurized milk in bottle and pouch [Internet]. Journal of Food Science. 2010 ; 75( Ja/Feb. 2010): M36-M40.[citado 2025 dez. 05 ] Available from: https://doi.org/10.1111/j.1750-3841.2009.01443.x
Vancouver
Petrus RR, Loiola CG, Oliveira CAF de. Microbiological shelf life of pasteurized milk in bottle and pouch [Internet]. Journal of Food Science. 2010 ; 75( Ja/Feb. 2010): M36-M40.[citado 2025 dez. 05 ] Available from: https://doi.org/10.1111/j.1750-3841.2009.01443.x
Artigo de periodico
Mortadella sausage formulations with partial and total replacement of beef and pork backfat with mechanically separated meat from spent layer hens (2005)
Trindade, M. A.; Contreras Castillo, Carmen Josefina; Felicio, P. E. de
Source: Journal of Food Science. Unidades: ESALQ, FZEA
Subjects: MICROBIOLOGIA DE ALIMENTOS, CORTE DE ALIMENTOS, AVES DOMÉSTICAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TRINDADE, M. A. e CONTRERAS CASTILLO, Carmen Josefina e FELICIO, P. E. de. Mortadella sausage formulations with partial and total replacement of beef and pork backfat with mechanically separated meat from spent layer hens. Journal of Food Science, v. 70, n. 3, p. 236-241, 2005Tradução . . Disponível em: http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2005.tb07163.x/pdf. Acesso em: 05 dez. 2025.
APA
Trindade, M. A., Contreras Castillo, C. J., & Felicio, P. E. de. (2005). Mortadella sausage formulations with partial and total replacement of beef and pork backfat with mechanically separated meat from spent layer hens. Journal of Food Science, 70( 3), 236-241. Recuperado de http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2005.tb07163.x/pdf
NLM
Trindade MA, Contreras Castillo CJ, Felicio PE de. Mortadella sausage formulations with partial and total replacement of beef and pork backfat with mechanically separated meat from spent layer hens [Internet]. Journal of Food Science. 2005 ; 70( 3): 236-241.[citado 2025 dez. 05 ] Available from: http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2005.tb07163.x/pdf
Vancouver
Trindade MA, Contreras Castillo CJ, Felicio PE de. Mortadella sausage formulations with partial and total replacement of beef and pork backfat with mechanically separated meat from spent layer hens [Internet]. Journal of Food Science. 2005 ; 70( 3): 236-241.[citado 2025 dez. 05 ] Available from: http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2005.tb07163.x/pdf
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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 05 dez. 2025.
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 2025 dez. 05 ]
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 2025 dez. 05 ]

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