Efeito do processamento UAT (Ultra Alta Temperatura) sobre...

Efeito do processamento UAT (Ultra Alta Temperatura) sobre as características físico-químicas do leite

Martins, Ana Maria Centola Vidal, Rossi Junior, Oswaldo Durival, Salotti, Bruna Maria, Bürger, Karina Paes, Cortez, Ana Ligia Lordello, Cardozo, Marita Vedovelli
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Volume:
28
Journal:
Ciência e Tecnologia de Alimentos
DOI:
10.1590/S0101-20612008000200005
Date:
June, 2008
File:
PDF, 114 KB
2008
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