Potentially probiotic goat cheese produced with autochthonous adjunct culture of Lactobacillus mucosae: Microbiological, physicochemical and sensory attributes.

Detalhes bibliográficos
Autor(a) principal: MORAES, G. M. D. DE
Data de Publicação: 2018
Outros Autores: SANTOS, K. M. O. dos, BARCELOS, S. C. DE, LOPES, S. A., EGITO, A. S. do
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1093669
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spelling Potentially probiotic goat cheese produced with autochthonous adjunct culture of Lactobacillus mucosae: Microbiological, physicochemical and sensory attributes.ProbióticosCoalhoQueijoProbioticsCheesesGEORGIA MACIEL DIAS DE MORAES, RENORBIOKARINA MARIA OLBRICH DOS SANTOS, CTAASAMUEL CARNEIRO DE BARCELOS, IFCESILMARA AZEVEDO LOPES, IFCEANTONIO SILVIO DO EGITO VASCONCELOS, CNPC.MORAES, G. M. D. DESANTOS, K. M. O. dosBARCELOS, S. C. DELOPES, S. A.EGITO, A. S. do2022-05-19T19:12:41Z2022-05-19T19:12:41Z2018-07-302018info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleLWT - Food Science and Technology v. 94, p. 57-63, 2018.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1093669enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2022-05-19T19:12:49Zoai:www.alice.cnptia.embrapa.br:doc/1093669Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542022-05-19T19:12:49falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542022-05-19T19:12:49Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Potentially probiotic goat cheese produced with autochthonous adjunct culture of Lactobacillus mucosae: Microbiological, physicochemical and sensory attributes.
title Potentially probiotic goat cheese produced with autochthonous adjunct culture of Lactobacillus mucosae: Microbiological, physicochemical and sensory attributes.
spellingShingle Potentially probiotic goat cheese produced with autochthonous adjunct culture of Lactobacillus mucosae: Microbiological, physicochemical and sensory attributes.
MORAES, G. M. D. DE
Probióticos
Coalho
Queijo
Probiotics
Cheeses
title_short Potentially probiotic goat cheese produced with autochthonous adjunct culture of Lactobacillus mucosae: Microbiological, physicochemical and sensory attributes.
title_full Potentially probiotic goat cheese produced with autochthonous adjunct culture of Lactobacillus mucosae: Microbiological, physicochemical and sensory attributes.
title_fullStr Potentially probiotic goat cheese produced with autochthonous adjunct culture of Lactobacillus mucosae: Microbiological, physicochemical and sensory attributes.
title_full_unstemmed Potentially probiotic goat cheese produced with autochthonous adjunct culture of Lactobacillus mucosae: Microbiological, physicochemical and sensory attributes.
title_sort Potentially probiotic goat cheese produced with autochthonous adjunct culture of Lactobacillus mucosae: Microbiological, physicochemical and sensory attributes.
author MORAES, G. M. D. DE
author_facet MORAES, G. M. D. DE
SANTOS, K. M. O. dos
BARCELOS, S. C. DE
LOPES, S. A.
EGITO, A. S. do
author_role author
author2 SANTOS, K. M. O. dos
BARCELOS, S. C. DE
LOPES, S. A.
EGITO, A. S. do
author2_role author
author
author
author
dc.contributor.none.fl_str_mv GEORGIA MACIEL DIAS DE MORAES, RENORBIO
KARINA MARIA OLBRICH DOS SANTOS, CTAA
SAMUEL CARNEIRO DE BARCELOS, IFCE
SILMARA AZEVEDO LOPES, IFCE
ANTONIO SILVIO DO EGITO VASCONCELOS, CNPC.
dc.contributor.author.fl_str_mv MORAES, G. M. D. DE
SANTOS, K. M. O. dos
BARCELOS, S. C. DE
LOPES, S. A.
EGITO, A. S. do
dc.subject.por.fl_str_mv Probióticos
Coalho
Queijo
Probiotics
Cheeses
topic Probióticos
Coalho
Queijo
Probiotics
Cheeses
publishDate 2018
dc.date.none.fl_str_mv 2018-07-30
2018
2022-05-19T19:12:41Z
2022-05-19T19:12:41Z
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv LWT - Food Science and Technology v. 94, p. 57-63, 2018.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1093669
identifier_str_mv LWT - Food Science and Technology v. 94, p. 57-63, 2018.
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1093669
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
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reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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