Author:
Bezerra Taliana Kênia Alves,de Araujo Ana Rita Ribeiro,do Nascimento Edilza Santos,de Matos Paz José Eduardo,Gadelha Carlos Alberto,Gadelha Tatiane Santi,Pacheco Maria Teresa Bertoldo,do Egypto Queiroga Rita de Cássia Ramos,de Oliveira Maria Elieidy Gomes,Madruga Marta Suely
Funder
National Council for Scientific and Technological Development
Subject
General Medicine,Food Science,Analytical Chemistry
Reference40 articles.
1. Biochemical characteristics of ewe and goat milk: Effect on the quality of dairy products;Albenzio;Small Ruminant Research,2011
2. Physicochemical properties of Scamorza ewe milk cheese manufactured with different probiotic cultures;Albenzio;Journal Dairy of Science,2013
3. Effects of milk somatic cell count on physical and chemical characteristics of mozzarella cheese;Andreatta;Australian Journal of Dairy Technology,2007
4. AOAC – Association of Official Analytical Chemists. (2010). Official Methods of Analysis. Gaithersburg, MD, USA.
5. Probiotic bacteria as adjunct starters: Influence of the addition methodology on their survival in a semi-hard Argentinean cheese;Bergamini;Food Research International,2005
Cited by
49 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献