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Survival analysis: A consumer-friendly method to estimate the optimum sucrose level in probiotic petit suisse.
Esmerino, E A; Paixão, J A; Cruz, A G; Garitta, L; Hough, G; Bolini, H M A.
Afiliación
  • Esmerino EA; Faculty of Food Engineering, State University of Campinas, Campinas, São Paulo, Brazil 13083-862. Electronic address: erick.almeida@hotmail.com.
  • Paixão JA; Faculty of Food Engineering, State University of Campinas, Campinas, São Paulo, Brazil 13083-862.
  • Cruz AG; Federal Institute of Education, Science and Technology of Rio de Janeiro, Rio de Janeiro, Brazil 20260-100.
  • Garitta L; Departamento de Evaluación Sensorial de Alimentos, Instituto Superior Experimental de Tecnología Alimentaria, Buenos Aires, Argentina 6500.
  • Hough G; Departamento de Evaluación Sensorial de Alimentos, Instituto Superior Experimental de Tecnología Alimentaria, Buenos Aires, Argentina 6500.
  • Bolini HM; Faculty of Food Engineering, State University of Campinas, Campinas, São Paulo, Brazil 13083-862.
J Dairy Sci ; 98(11): 7544-51, 2015 Nov.
Article en En | MEDLINE | ID: mdl-26387013
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Sacarosa / Queso / Comportamiento del Consumidor / Probióticos Tipo de estudio: Prognostic_studies Límite: Adolescent / Adult / Animals / Female / Humans / Male / Middle aged Idioma: En Revista: J Dairy Sci Año: 2015 Tipo del documento: Article
Texto completo
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PubMed Links
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Sacarosa / Queso / Comportamiento del Consumidor / Probióticos Tipo de estudio: Prognostic_studies Límite: Adolescent / Adult / Animals / Female / Humans / Male / Middle aged Idioma: En Revista: J Dairy Sci Año: 2015 Tipo del documento: Article