المؤلفون: Carvalho, Filipa, Rodrigues, Ana, Gomes, David M.G.S., Ferreira, Fernanda M.L., Dias, Susana P., Pereira, Carlos J.D., Henriques, Marta H.F.

المصدر: Advances in Biotechnology for Food Industry ; page 197-211 ; ISBN 9780128114438

الإتاحة: https://doi.org/10.1016/b978-0-12-811443-8.00007-4Test
https://api.elsevier.com/content/article/PII:B9780128114438000074?httpAccept=text/xmlTest
https://api.elsevier.com/content/article/PII:B9780128114438000074?httpAccept=text/plainTest

المؤلفون: Agnieszka, Wilkowska, Aguilar-González, Cristóbal N., Altuner, Ergin Murat, Bader, Johannes, Badilla, Gustavo López, Becerra, Jimmy E., Beshkova, Dora, Bhat, Sarita G., Bidart, Gonzalo N., Brigham, Christopher, Carvalho, Filipa, Dias, Susana P., Dorota, Kregiel, Feregrino-Pérez, Ana A., Ferreira, Fernanda M.L., Filho, Edivaldo X.F., Gaynor, Juan M.T., Ghoshal, Gargi, Gomes, David M.G.S., Gomes, Helder A.R., Guevara-Gonzalez, Ramon G., Henriques, Marta H.F., Herrera-Ruiz, Gilberto, Hristova, Ivelina, Izabela, Witonska, Jing, Wang, Jixin, Li, Joanna, Berlowska, M., Laxmi, Meireles, Angela M.A., Michal, Binczarski, Min, Li, Monedero, Vicente, Montañez-Saenz, Julio C., Morata, Antonio, Moreira, Leonora R.S., Náthia-Neves, Grazielle, Nogueira, Gislaine C., Ołdak, Aleksandra, Pavlov, Atanas, Pereira, Carlos J.D., Piotr, Dziugan, Popović, Milan K., Rios-Moreno, José G., Rodríguez-Díaz, Jesús, Rodriguez-Herrera, Raúl, Rodrigues, Ana, Rzepkowska, Anna, Shunyu, Han, Silva, Eric K.

المصدر: Advances in Biotechnology for Food Industry ; page xv-xvi

الإتاحة: https://doi.org/10.1016/b978-0-12-811443-8.00019-0Test
https://api.elsevier.com/content/article/PII:B9780128114438000190?httpAccept=text/xmlTest
https://api.elsevier.com/content/article/PII:B9780128114438000190?httpAccept=text/plainTest

المؤلفون: Henriques, Marta, Gomes, David, Pereira, Carlos

المصدر: Food Engineering Series ; Emerging and Traditional Technologies for Safe, Healthy and Quality Food ; page 177-196 ; ISSN 1571-0297 ; ISBN 9783319240381 9783319240404

الإتاحة: https://doi.org/10.1007/978-3-319-24040-4_10Test

المؤلفون: Henriques, Marta, Gomes, David, Pereira, Carlos

المصدر: Emerging & Traditional Technologies for Safe, Healthy & Quality Food; 2016, p177-196, 20p

المؤلفون: Peralta, Guillermo Hugo, Bergamini, Carina Viviana, Wolf, Irma Veronica, Perotti, Maria Cristina, Hynes, Erica Rut

المساهمون: Fernandes Henriques, Marta Helena, Dias Pereira, Carlos José

مصطلحات موضوعية: ADJUNCT CULTURE, LACTOBACILLI, NSLAB, CHEESES, https://purl.org/becyt/ford/2.11Test, https://purl.org/becyt/ford/2Test

وصف الملف: application/pdf

العلاقة: info:eu-repo/semantics/altIdentifier/url/https://novapublishers.com/shop/cheese-production-consumption-and-health-benefitsTest/; http://hdl.handle.net/11336/135857Test; Peralta, Guillermo Hugo; Bergamini, Carina Viviana; Wolf, Irma Veronica; Perotti, Maria Cristina; Hynes, Erica Rut; Adjunct Cultures from Non-Starter Lactic Acid Bacteria; Nova Science Publishers; 2018; 39-96; CONICET Digital; CONICET

الإتاحة: http://hdl.handle.net/11336/135857Test