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pro vyhledávání: '"Lourdes Maria Pessôa Masson"'
Autor:
Michelle Fernandes Silveira, Lourdes Maria Pessôa Masson, José Francisco Pereira Martins, Thiago da Silveira Álvares, Vânia Margaret Flosi Paschoalin, César Lázaro de la Torre, Carlos Adam Conte-Junior
Publikováno v:
Journal of Chemistry, Vol 2015 (2015)
Heat treatment is applied to dairy products to ensure microbiological quality and increase the shelf life. However, a suitable control of this process is necessary to guarantee nutritional and sensory quality. The aim of this study is to adapt the hi
Externí odkaz:
https://doaj.org/article/3a81a06ac00e4d569159ec9828ca9867