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1 Ergebnisse
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Avaliação sensorial, microbiológica e de pós-acidificação d..:
Patrícia Blumer Zacarchenco
;
Salvador Massaguer-Roig
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612004000400033. , 2004
Link:
https://doi.org/10.1590/S0101-20612004000400033
RT Journal T1
Avaliação sensorial, microbiológica e de pós-acidificação durante a vida-de-prateleira de leites fermentados contendo Streptococcus thermophilus, Bifidobacterium longum e Lactobacillus acidophilus Microbiological, sensory and post-acidification evaluation during shelf-life of fermented milks containing Streptococcus thermophilus, Bifidobacterium longum and Lactobacillus acidophilus
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:6646805d83af4ebb85e11787ad9b7dfb&Exemplar=1&LAN=DE A1 Patrícia Blumer Zacarchenco A1 Salvador Massaguer-Roig PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2004 K1 Bifidobacterium K1 Lactobacillus acidophilus K1 leite fermentado K1 características sensoriais K1 bebida láctea K1 fermented milk K1 sensory properties K1 milk beverage K1 Nutrition. Foods and food supply K1 TX341-641 K1 Technology (General) K1 T1-995 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612004000400033 LK http://dx.doi.org/https://doi.org/10.1590/S0101-20612004000400033 DO https://doi.org/10.1590/S0101-20612004000400033 SF ELIB - SuUB Bremen
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