1. Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine. (1st April 2016) Authors: Felicio, T.L.; Esmerino, E.A.; Vidal, V.A.S.; Cappato, L.P.; Garcia, R.K.A.; Cavalcanti, R.N.; Freitas, M.Q.; Conte Junior, C.A.; Padilha, M.C.; Silva, M.C.; Raices, R.S.L.; Arellano, D.B.; Bollini, H.M.A.; Pollonio, M.A.R.; Cruz, A.G. Journal: Food chemistry Issue: Volume 196(2016) Page Start: 628 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine. (1st April 2016) Authors: Felicio, T.L.; Esmerino, E.A.; Vidal, V.A.S.; Cappato, L.P.; Garcia, R.K.A.; Cavalcanti, R.N.; Freitas, M.Q.; Conte Junior, C.A.; Padilha, M.C.; Silva, M.C.; Raices, R.S.L.; Arellano, D.B.; Bollini, H.M.A.; Pollonio, M.A.R.; Cruz, A.G. Journal: Food chemistry Issue: Volume 196(2016) Page Start: 628 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗