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Filtros : "Lindner, Juliano De Dea" Limpar

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  • Artigo de periodico-carta/editorial

    Community series in microbiological safety and quality aspects of fermented dairy products, volume II [Editorial] (2023)

    Pinto, Uelinton Manoel ; Lindner, Juliano De Dea

    Source: Frontiers in Microbiology. Unidade: FCF

    Subjects: MICROBIOLOGIA, LATICÍNIOS, QUEIJO, PEPTÍDEOS, MATURAÇÃO, SEGURANÇA ALIMENTAR

    Acesso à fonteDOIHow to cite
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    • ABNT

      PINTO, Uelinton Manoel e LINDNER, Juliano De Dea. Community series in microbiological safety and quality aspects of fermented dairy products, volume II [Editorial]. Frontiers in Microbiology. Lausanne: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. Disponível em: https://doi.org/10.3389/fmicb.2023.1182373. Acesso em: 21 maio 2024. , 2023

    • APA

      Pinto, U. M., & Lindner, J. D. D. (2023). Community series in microbiological safety and quality aspects of fermented dairy products, volume II [Editorial]. Frontiers in Microbiology. Lausanne: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. doi:10.3389/fmicb.2023.1182373

    • NLM

      Pinto UM, Lindner JDD. Community series in microbiological safety and quality aspects of fermented dairy products, volume II [Editorial] [Internet]. Frontiers in Microbiology. 2023 ; 14 1-3.[citado 2024 maio 21 ] Available from: https://doi.org/10.3389/fmicb.2023.1182373

    • Vancouver

      Pinto UM, Lindner JDD. Community series in microbiological safety and quality aspects of fermented dairy products, volume II [Editorial] [Internet]. Frontiers in Microbiology. 2023 ; 14 1-3.[citado 2024 maio 21 ] Available from: https://doi.org/10.3389/fmicb.2023.1182373

  • Artigo de periodico-carta/editorial

    Microbiological safety and quality aspects of fermented dairy products [Editorial] (2021)

    Lindner, Juliano De Dea ; Vanetti, Maria Cristina Dantas ; Mayo, Baltasar ; Pinto, Uelinton Manoel

    Source: Frontiers in Microbiology. Unidade: FCF

    Subjects: LATICÍNIOS, MICROBIOLOGIA DE ALIMENTOS

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

    • ABNT

      LINDNER, Juliano De Dea et al. Microbiological safety and quality aspects of fermented dairy products [Editorial]. Frontiers in Microbiology. Lausanne: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. Disponível em: https://doi.org/10.3389/fmicb.2021.735560. Acesso em: 21 maio 2024. , 2021

    • APA

      Lindner, J. D. D., Vanetti, M. C. D., Mayo, B., & Pinto, U. M. (2021). Microbiological safety and quality aspects of fermented dairy products [Editorial]. Frontiers in Microbiology. Lausanne: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. doi:10.3389/fmicb.2021.735560

    • NLM

      Lindner JDD, Vanetti MCD, Mayo B, Pinto UM. Microbiological safety and quality aspects of fermented dairy products [Editorial] [Internet]. Frontiers in Microbiology. 2021 ; 12 1-3 art. 735560.[citado 2024 maio 21 ] Available from: https://doi.org/10.3389/fmicb.2021.735560

    • Vancouver

      Lindner JDD, Vanetti MCD, Mayo B, Pinto UM. Microbiological safety and quality aspects of fermented dairy products [Editorial] [Internet]. Frontiers in Microbiology. 2021 ; 12 1-3 art. 735560.[citado 2024 maio 21 ] Available from: https://doi.org/10.3389/fmicb.2021.735560

  • Artigo de periodico

    Interactions of preservatives in meat processing: formation of carcinogenic compounds, analytical methods, and inhibitory agents (2019)

    Molognoni, Luciano; Daguer, Heitor; Motta, Gabriel Emiliano; Merlo, Thais Cardoso; Lindner, Juliano De Dea

    Source: Food Research International. Unidade: ESALQ

    Subjects: ANTIOXIDANTES, CARCINÓGENOS QUÍMICOS, CARNES E DERIVADOS, CONSERVANTES, PROCESSAMENTO DE ALIMENTOS

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

    • ABNT

      MOLOGNONI, Luciano et al. Interactions of preservatives in meat processing: formation of carcinogenic compounds, analytical methods, and inhibitory agents. Food Research International, v. 125, p. 1-17, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.108608. Acesso em: 21 maio 2024.

    • APA

      Molognoni, L., Daguer, H., Motta, G. E., Merlo, T. C., & Lindner, J. D. D. (2019). Interactions of preservatives in meat processing: formation of carcinogenic compounds, analytical methods, and inhibitory agents. Food Research International, 125, 1-17. doi:10.1016/j.foodres.2019.108608

    • NLM

      Molognoni L, Daguer H, Motta GE, Merlo TC, Lindner JDD. Interactions of preservatives in meat processing: formation of carcinogenic compounds, analytical methods, and inhibitory agents [Internet]. Food Research International. 2019 ; 125 1-17.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2019.108608

    • Vancouver

      Molognoni L, Daguer H, Motta GE, Merlo TC, Lindner JDD. Interactions of preservatives in meat processing: formation of carcinogenic compounds, analytical methods, and inhibitory agents [Internet]. Food Research International. 2019 ; 125 1-17.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2019.108608
  • 1

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