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Subject Arginine -- Sodium -- Probiotic cheese

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) ↗

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