Escolar Documentos
Profissional Documentos
Cultura Documentos
Obsrevações:
Referencias
1. Guzel-Seydim Z, Seydim AC, Greene AK. Feb. 2000. Organic acids and volatile flavor
components evolved during refrigerated storage of kefir. Journal of Dairy Science.
Department of Animal & Veterinary Sciences, Clemson University, SC 29634-0361, USA.
2. Drewek, Z.; Czarnocka-Roczniokowa, B.1986. Microbiological processes in folacin
synthesis in kefir. Acta Alimentaria Polonica 12 (1) 39-45. Dep. of food Eng. & Biotch.,
Argric. & Tch. Uni., Olsztyn Poland
Referencias de alguns valores apresentados na tabela:
Hallé, C., Leroi, X. Dousset & M. Pidoux 1994. Les Kéfirs : des associations bactéries
lactiques-levures. In Roissart, De H., Luquet, F.M. [Eds], Bactéries lactiques: Aspects
fondamentaux et technilogiques. Vol. 2. Uriange, France, lorica, pp: 169-182
Rener, E & Renz-Schaven, 1986. Nahrwerttabellen für milch und milchprodukte. Verlag B.
Renner. Köhner K. G. Gieben, Germany.
Updated October 23, 2005
© Dominic N. Anfiteatro 2003-2005. All rights reserved