Hasil Pencarian - E.H.P. Andrade

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  1. 1
    Viabilidade de Staphylococcus aureus FRI S-6 e produção de SEB em queijo elaborado com adição de Lactobacillus rhamnosus e Lactococcus lactis

    Viabilidade de Staphylococcus aureus FRI S-6 e produção de SEB em queijo elaborado com adição de Lactobacillus rhamnosus e Lactococcus lactis oleh B. Seridan, M.R. Souza, J.R. Nicoli, L.S. Carmo, L.D.M. Menezes, D.L.S. Oliveira, E.H.P. Andrade

    Diterbitkan 2012-04-01
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  2. 2
    Método da espectroscopia no infravermelho para análise dos soros de queijos de minas padrão e prato

    Método da espectroscopia no infravermelho para análise dos soros de queijos de minas padrão e prato oleh F.A. Pinto, L.M. Fonseca, L.R. Abreu, M.R. Souza, D.L.S. Oliveira, L.A. Clementino, E.H.P. Andrade

    Diterbitkan 2011-08-01
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  3. 3
    Microbiological and physical-chemical characteristics of fermented milk beverages

    Microbiological and physical-chemical characteristics of fermented milk beverages oleh E.H.P. Andrade, N.M.A. Silva, M.F.S. Resende, M.R. Souza, L.M. Fonseca, M.M.O.P. Cerqueira, C.F.A.M. Penna, M.O. Leite

    Diterbitkan 2015-12-01
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  4. 4
    In vitro evaluation of probiotic and technological properties of lactic acid bacteria isolated from artisanal cheese produced in the Serra Geral - Minas Gerais - Brazil

    In vitro evaluation of probiotic and technological properties of lactic acid bacteria isolated from artisanal cheese produced in the Serra Geral - Minas Gerais - Brazil oleh A.C.A. Vieira, T.C.S. Mello, G.L.C. Valente, G. M. Guimarães, L.B. Acurcio, E. Neumann, K. Costa, E.H.P. Andrade, C.F. Soares, M.R. Souza

    Diterbitkan 2023-06-01
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  5. 5
    Caseinomacropeptide index in UHT whole milk stored under different conditions of temperature and time

    Caseinomacropeptide index in UHT whole milk stored under different conditions of temperature and time oleh C.N.B.C. Villanoeva, E.H.P. Andrade, J.C. Baffa Junior, M.R. Souza, M.M.O.P. Cerqueira, L.M. Fonseca, C.F.A.M. Penna, M.O. Leite

    Diterbitkan 2014-02-01
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  6. 6
    Queijo de minas artesanal da Serra da Canastra: influência da altitude das queijarias nas populações de bactérias acidolácticas

    Queijo de minas artesanal da Serra da Canastra: influência da altitude das queijarias nas populações de bactérias acidolácticas oleh M.F.S. Resende, H.H.S. Costa, E.H.P. Andrade, L.B. Acúrcio, A.F. Drummond, A.F. Cunha, A.C. Nunes, J.L.S. Moreira, C.F.A.M. Penna, M.R. Souza

    Diterbitkan 2011-12-01
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  7. 7
    Detection of cheese whey and caseinomacropeptide in fermented milk beverages using high performance liquid chromatography

    Detection of cheese whey and caseinomacropeptide in fermented milk beverages using high performance liquid chromatography oleh E.H.P. Andrade, M.R. Souza, L.M. Fonseca, C.F.A.M. Penna, M.M.O.P. Cerqueira, T. Roza, B. Seridan, M.F.S. Resende, F.A. Pinto, C.N.B.C. Villanoeva, M.O. Leite

    Diterbitkan 2014-06-01
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