Source: Journal of Dairy Science. Unidade: FZEA
Subjects: LATICÍNIOS, COALHADA, PROBIÓTICOS
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ABNT
CASTRO, W. F et al. Short communication: effects of different whey concentrations on physicochemical characteristics and viable counts of starter bacteria in dairy beverage supplemented with probiotics. Journal of Dairy Science, v. 96, n. 1, p. 96-100, 2013Tradução . . Disponível em: https://doi.org/10.3168/jds.2012-5576. Acesso em: 08 maio 2024.APA
Castro, W. F., Cruz, A. G. da, Rodrigues, D., Ghiselli, G., Oliveira, C. A. F. de, Faria, J. de A. F., & Godoy, H. T. (2013). Short communication: effects of different whey concentrations on physicochemical characteristics and viable counts of starter bacteria in dairy beverage supplemented with probiotics. Journal of Dairy Science, 96( 1), 96-100. doi:10.3168/jds.2012-5576NLM
Castro WF, Cruz AG da, Rodrigues D, Ghiselli G, Oliveira CAF de, Faria J de AF, Godoy HT. Short communication: effects of different whey concentrations on physicochemical characteristics and viable counts of starter bacteria in dairy beverage supplemented with probiotics [Internet]. Journal of Dairy Science. 2013 ; 96( 1): 96-100.[citado 2024 maio 08 ] Available from: https://doi.org/10.3168/jds.2012-5576Vancouver
Castro WF, Cruz AG da, Rodrigues D, Ghiselli G, Oliveira CAF de, Faria J de AF, Godoy HT. Short communication: effects of different whey concentrations on physicochemical characteristics and viable counts of starter bacteria in dairy beverage supplemented with probiotics [Internet]. Journal of Dairy Science. 2013 ; 96( 1): 96-100.[citado 2024 maio 08 ] Available from: https://doi.org/10.3168/jds.2012-5576
