01182nam a2200337 a 450000100080000000500110000800800410001910000250006024501160008526002360020165000200043765000210045765000160047865000140049465000300050865000150053865000120055365000190056565000300058465000270061465300230064165300160066465300200068065300200070070000210072070000210074170000220076270000210078470000190080570000200082415345322023-08-10       2009    bl uuuu     u00u1 u    #d1 aSANTOS, K. M. O. dos  aViability of Lactobacillus acidophilus in ripened coalho cheese produced with goat milk.h[electronic resource]  aIn: SIMPOSÍO INTERNACIONAL DE BACTERIAS LÁCTICAS, 3.; ENCUENTRO RED BAL ARGENTINA, 2., 2009, São Miguel de Tucumán. [Resumenes...]. São Miguel de Tucumán: Centro de Referencia para Lactobacilos, 2009. p. 151. ref. E-24.c2009  aFood technology  aFunctional foods  aGoat cheese  aGoat milk  aLactobacillus acidophilus  aProbiotics  aCaprino  aLeite de Cabra  aProduto Derivado do Leite  aTecnologia de Alimento  aAlimento funcional  aProbiótico  aProduto lácteo  aQueijo de cabra1 aVIEIRA, A. D. S.1 aBOMFIM, M. A. D.1 aGUIMARÃES, V. P.1 aBENEVIDES, S. D.1 aSAAD, S. M. I.1 aEGITO, A. S. do