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01436nab a22004334ac4500 |
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000262804 |
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20150421170646.0 |
| 008 |
150421c20129999xxu r 000 0|eng d |
| 040 |
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|a Sistema de Bibliotecas del Tecnológico de Costa Rica
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| 099 |
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9 |
|a J
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| 245 |
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|a Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival ofprobiotic microorganisms, production of organic acid an aroma compounds. /
|c A. G. Cruz y otros tantos.
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| 535 |
1 |
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|a Sala de Colecciones abiertas
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| 546 |
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|a Inglés
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| 590 |
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|a AGRO
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| 590 |
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|a BIOT
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| 590 |
|
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|a RSC012829
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| 650 |
1 |
4 |
|a Yogurt
|
| 650 |
1 |
4 |
|a Probióticos
|
| 650 |
1 |
4 |
|a Ácidos orgánicos
|
| 650 |
1 |
4 |
|a Sales
|
| 650 |
1 |
4 |
|a Derivados de la leche
|
| 650 |
1 |
4 |
|a Composición de los alimentos
|
| 650 |
1 |
4 |
|a Bacterias
|x Lactosa
|
| 650 |
1 |
4 |
|a Microbiología de los alimentos
|
| 650 |
1 |
4 |
|a Streotococcus thermophilas
|
| 650 |
1 |
4 |
|a Lacttobacillus del bruekii ssp
|
| 650 |
1 |
4 |
|a Bifidobacterium lorgum
|
| 700 |
1 |
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|a Cruz, A. G
|
| 700 |
1 |
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|a Castro, W. F.
|
| 700 |
1 |
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|a Faria, J. A. F.
|
| 700 |
1 |
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|a Lollo, P. C. B.
|
| 700 |
1 |
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|a Amaya-Farfan, J.
|
| 700 |
1 |
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|a Freitas, M. Q
|
| 700 |
1 |
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|a Rodríguez, D.
|
| 700 |
1 |
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|a Oliveira, C. A. F
|
| 700 |
1 |
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|a Godoy, H. T.
|
| 773 |
1 |
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|t Journal of Dairy Science
|g Volumen 95, número 5 (Mayo, 2012), páginas 2261-2269
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| 902 |
|
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|a Orlando
|b 2014/03/03
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| 905 |
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|a BSC_ANA
|