Use of demineralized whey powder in yogurt production 2. Sensory evaluation

Use of demineralized whey powder in yogurt production 2. Sensory evaluation (1996)

Authors:
USP affiliated authors: BARUFFALDI, RENATO - FCF ; OLIVEIRA, MARICE NOGUEIRA DE - FCF
Unidade: FCF
Subjects: ALIMENTOS DE ORIGEM ANIMAL; BIOTECNOLOGIA
Language: Inglês
Imprenta:
- Publisher: Institute of Food Technologists
- Publisher place: New Orleans
- Date published: 1996
Source:
- Título do periódico: Book of Abstracts
Conference titles: Annual Meeting of Institute of Food Technologists

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ABNT

PENNA, A L B e BARUFFALDI, Renato e OLIVEIRA, Maricê Nogueira de. Use of demineralized whey powder in yogurt production 2. Sensory evaluation. 1996, Anais.. New Orleans: Institute of Food Technologists, 1996. . Acesso em: 01 maio 2024.
APA

Penna, A. L. B., Baruffaldi, R., & Oliveira, M. N. de. (1996). Use of demineralized whey powder in yogurt production 2. Sensory evaluation. In Book of Abstracts. New Orleans: Institute of Food Technologists.
NLM

Penna ALB, Baruffaldi R, Oliveira MN de. Use of demineralized whey powder in yogurt production 2. Sensory evaluation. Book of Abstracts. 1996 ;[citado 2024 maio 01 ]
Vancouver

Penna ALB, Baruffaldi R, Oliveira MN de. Use of demineralized whey powder in yogurt production 2. Sensory evaluation. Book of Abstracts. 1996 ;[citado 2024 maio 01 ]