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Refinado por: autor: Behrens, J remover assunto: Lactobacillus remover
Result Number Material Type Add to My Shelf Action Record Details and Options
1
Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solemnly or in co-culture with a thermophilic starter culture
Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solemnly or in co-culture with a thermophilic starter culture
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solemnly or in co-culture with a thermophilic starter culture

Cínthia Hoch Batista de Souza Flávia Carolina Alonso Buriti; Jorge Herman Behrens; Susana Marta Isay Saad; Pangborn Sensory Science Symposium (6. 2005 Harrogate, North Yorkshire, UK)

Abstracts Gloucestershire : Campden & Chorleywood Food Research Association Group, 2005

Gloucestershire Campden & Chorleywood Food Research Association Group 2005

Item não circula. Consulte sua biblioteca.(Acessar)

2
Sensory evaluation of probiotic minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture
Sensory evaluation of probiotic minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Sensory evaluation of probiotic minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture

Cínthia Hoch Batista de Souza Flávia Carolina Alonso Buriti; Jorge Herman Behrens; Susana Marta Isay Saad; Semana Farmacêutica de Ciência e Tecnologia da FCF-USP (10. 2005 São Paulo, SP); Semana Universitária Paulista de Farmácia e Bioquímica (40. 2005 São Paulo, SP); Seminário de Pós-Graduação (20. 2005 São Paulo, SP); Reunião de Iniciação Científica (13. 2005 São Paulo, SP)

Revista Brasileira de Ciências Farmacêuticas São Paulo v. 41, supl.2, p.14 res.FCF023, 2005

São Paulo FCF-USP 2005

Item não circula. Consulte sua biblioteca.(Acessar)

3
Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture
Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture
Material Type:
Artigo 		Adicionar ao Meu Espaço

Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture

Cínthia Hoch Batista de Souza Flávia Carolina Alonso Buriti; Jorge Herman Behrens; Susana Marta Isay Saad

International Journal of Food Science and Technology Oxford v.43, n.5, p.871-877, 2008

Oxford 2008

Item não circula. Consulte sua biblioteca.(Acessar)

4
Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture
Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture
Material Type:
Artigo 		Adicionar ao Meu Espaço

Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture

Cínthia Hoch Batista de Souza Flávia Carolina Alonso Buriti; Jorge Herman Behrens; Susana Marta Isay Saad

International Journal of Food Science and Technology Oxford v.43, n.5, p.871-877, 2008

Oxford 2008

Item não circula. Consulte sua biblioteca.(Acessar)

5
Sensory acceptance of different formulations of symbiotic petit-suisse cheese
Sensory acceptance of different formulations of symbiotic petit-suisse cheese
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Sensory acceptance of different formulations of symbiotic petit-suisse cheese

Haíssa Roberta Cardarelli Larissa Yukie Maruyama; Flávia Carolina Alonso Buriti; Jorge Herman Behrens; Inar Alves de Castro; Susana Marta Isay Saad; Pangborn Sensory Science Symposium (6. 2005 Harrogate, North Yorkshire, UK)

Abstracts Gloucestershire : Campden & Chorleywood Food Research Association Group, 2005

Gloucestershire Campden & Chorleywood Food Research Association Group 2005

Item não circula. Consulte sua biblioteca.(Acessar)

6
Sensory acceptance of different formulations of synbiotic Petit-suisse cheese
Sensory acceptance of different formulations of synbiotic Petit-suisse cheese
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Sensory acceptance of different formulations of synbiotic Petit-suisse cheese

Haíssa Roberta Cardarelli Larissa Yukie Maruyama; Flávia Carolina Alonso Buriti; Jorge Herman Behrens; Inar Alves de Castro; Susana Marta Isay Saad; Semana Farmacêutica de Ciência e Tecnologia da FCF-USP (10. 2005 São Paulo, SP); Semana Universitária Paulista de Farmácia e Bioquímica (40. 2005 São Paulo, SP); Seminário de Pós-Graduação (20. 2005 São Paulo, SP); Reunião de Iniciação Científica (13. 2005 São Paulo, SP)

Revista Brasileira de Ciências Farmacêuticas São Paulo v. 41, supl.2, p. 43 res. FCF082, 2005

São Paulo FCF-USP 2005

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Behrens, J
  2. Buriti, F
  3. Saad, S
  4. Souza, C
  5. Maruyama, L

Neste Assunto:

  1. Queijo
  2. Microbiologia De Alimentos
  3. Alimentos Funcionais

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

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