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Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage
Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage
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Artigo 		Adicionar ao Meu Espaço

Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage

Cínthia Hoch Batista de Souza Susana Marta Isay Saad

LWT - Food Science and Technology London v. 42, n. 2, p. 633-640, 2009

London 2009

Item não circula. Consulte sua biblioteca.(Acessar)

2
Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage
Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage
Material Type:
Artigo 		Adicionar ao Meu Espaço

Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage

Cínthia Hoch Batista de Souza Susana Marta Isay Saad

LWT - Food Science and Technology London v. 42, n. 2, p. 633-640, 2009

London 2009

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Saad, S
  2. Souza, C

Neste Assunto:

  1. Streptococcus
  2. Metabolismo De Proteína
  3. Probióticos
  4. Lactobacillus

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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