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1by Cristina Dini Staliano“...), and the chemical composition was determined, using samples kept frozen after the first day of production. Besides...”
Published 2012
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2by Natalia Silva Matias“... culture and their pH profile and the instrumental texture (double compression of samples test, using a TA...”
Published 2011
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3by Antonio Diogo Silva Vieira“... dureza instrumental dos queijos foram monitorados no produto final e semanalmente até 28 dias de...”
Published 2013
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4by Clara Simone dos Santos“..., and caseinomacropeptide, as well as to evaluate the product sensory acceptance, its physico-chemical and instrumental...”
Published 2016
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5by Daniel Massayuki Kakinoki“... determined during production, and chemical composition proceeded from frozen samples. Trial T1 (non fermented...”
Published 2010
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