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Filtros : "Walter, E. H. M." Limpar

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  • Artigo de periodico

    Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology (2010)

    Cruz, A. G.; Faria, J. A. F.; Walter, E. H. M.; Andrade, R. R.; Cavalcanti, R. N.; Oliveira, Carlos Augusto Fernandes de; Granato, Daniel

    Source: Journal of Dairy Science. Unidade: FZEA

    Subjects: PROBIÓTICOS, PROCESSAMENTO DE ALIMENTOS, SUPERFÍCIES DE RESPOSTA (METODOLOGIA)

    Acesso à fonteDOIHow to cite
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    • ABNT

      CRUZ, A. G. et al. Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology. Journal of Dairy Science, v. No 2010, n. 11, p. 5059-5068, 2010Tradução . . Disponível em: https://doi.org/10.3168/jds.2010-3336. Acesso em: 21 maio 2024.

    • APA

      Cruz, A. G., Faria, J. A. F., Walter, E. H. M., Andrade, R. R., Cavalcanti, R. N., Oliveira, C. A. F. de, & Granato, D. (2010). Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology. Journal of Dairy Science, No 2010( 11), 5059-5068. doi:10.3168/jds.2010-3336

    • NLM

      Cruz AG, Faria JAF, Walter EHM, Andrade RR, Cavalcanti RN, Oliveira CAF de, Granato D. Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology [Internet]. Journal of Dairy Science. 2010 ; No 2010( 11): 5059-5068.[citado 2024 maio 21 ] Available from: https://doi.org/10.3168/jds.2010-3336

    • Vancouver

      Cruz AG, Faria JAF, Walter EHM, Andrade RR, Cavalcanti RN, Oliveira CAF de, Granato D. Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology [Internet]. Journal of Dairy Science. 2010 ; No 2010( 11): 5059-5068.[citado 2024 maio 21 ] Available from: https://doi.org/10.3168/jds.2010-3336

  • Artigo de periodico

    Sensory stability of ultra-high temperature milk in polyethylene bottle (2009)

    Petrus, Rodrigo Rodrigues; Walter, E. H. M.; Faria, José de Assis Fonseca; Abreu, L. F.

    Source: Journal of Food Science. Unidade: FZEA

    Subjects: LEITE UHT, EMBALAGENS PLÁSTICAS, ANÁLISE SENSORIAL DE ALIMENTOS, VIDA-DE-PRATELEIRA

    Acesso à fonteHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      PETRUS, Rodrigo Rodrigues et al. Sensory stability of ultra-high temperature milk in polyethylene bottle. Journal of Food Science, v. 74, n. Ja/Feb. 2009, p. S53-S57, 2009Tradução . . Disponível em: http://www3.interscience.wiley.com/cgi-bin/fulltext/121527675/PDFSTART. Acesso em: 21 maio 2024.

    • APA

      Petrus, R. R., Walter, E. H. M., Faria, J. de A. F., & Abreu, L. F. (2009). Sensory stability of ultra-high temperature milk in polyethylene bottle. Journal of Food Science, 74( Ja/Feb. 2009), S53-S57. Recuperado de http://www3.interscience.wiley.com/cgi-bin/fulltext/121527675/PDFSTART

    • NLM

      Petrus RR, Walter EHM, Faria J de AF, Abreu LF. Sensory stability of ultra-high temperature milk in polyethylene bottle [Internet]. Journal of Food Science. 2009 ; 74( Ja/Feb. 2009): S53-S57.[citado 2024 maio 21 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/121527675/PDFSTART

    • Vancouver

      Petrus RR, Walter EHM, Faria J de AF, Abreu LF. Sensory stability of ultra-high temperature milk in polyethylene bottle [Internet]. Journal of Food Science. 2009 ; 74( Ja/Feb. 2009): S53-S57.[citado 2024 maio 21 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/121527675/PDFSTART
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