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	1.	Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling. [electronic resource] by Silva, H L A Balthazar, C F Silva, R Vieira, A H Costa, R G B Esmerino, E A Freitas, M Q Cruz, A G Producer: 20190329 In: Journal of dairy science vol. 101 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Fermented whey dairy beverage offers protection against Salmonella enterica ssp. enterica serovar Typhimurium infection in mice. [electronic resource] by Cordeiro, M A Souza, E L S Arantes, R M E Balthazar, C F Guimarães, J T Scudino, H Silva, H L A Rocha, R S Freitas, M Q Esmerino, E A Silva, M C Pimentel, T C Granato, D Costa, R G B Cruz, A G Martins, F S Producer: 20191008 In: Journal of dairy science vol. 102 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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