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Refinado por: autor: Santos, M remover assunto: Tecnologia De Alimentos remover
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1
Composition, functional properties and sensory characteristics of Mozzarella cheese manufactured from different somatic cell counts in milk
Composition, functional properties and sensory characteristics of Mozzarella cheese manufactured from different somatic cell counts in milk
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Composition, functional properties and sensory characteristics of Mozzarella cheese manufactured from different somatic cell counts in milk

Evelise Andreatta Andrezza Maria Fernandes; Marcos Veiga dos Santos; Camila Mussarelli; Marina Célia Marques; Carlos Augusto Fernandes de Oliveira

Brazilian Archives of Biology and Technology Curitiba v. 52, n. 5, p. 1235-1242, 2009

Curitiba 2009

Localização: FMVZ - Fac. Med. Vet. e Zootecnia    (SAN - 113 ) e outros locais(Acessar)

2
Composition, functional properties and sensory characteristics of Mozzarella cheese manufactured from different somatic cell counts in milk
Composition, functional properties and sensory characteristics of Mozzarella cheese manufactured from different somatic cell counts in milk
Material Type:
Artigo 		Adicionar ao Meu Espaço

Composition, functional properties and sensory characteristics of Mozzarella cheese manufactured from different somatic cell counts in milk

Evelise Andreatta Andrezza Maria Fernandes; Marcos Veiga dos Santos; Camila Mussarelli; Marina Célia Marques; Carlos Augusto Fernandes de Oliveira

Brazilian Archives of Biology and Technology Curitiba v. 52, n. 5, p. 1235-1242, 2009

Curitiba 2009

Localização: FMVZ - Fac. Med. Vet. e Zootecnia    (SAN - 113 ) e outros locais(Acessar)

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Deste Autor:

  1. Fernandes, A
  2. Oliveira, C
  3. Santos, M
  4. Mussarelli, C
  5. Andreatta, E

Neste Assunto:

  1. Contagem De Células Somáticas
  2. Qualidade Dos Alimentos (Avaliação)
  3. Queijo

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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