Effects of Pasteurization and Ultra-High Temperature Processes on Proximate Composition and Fatty Acid Profile in Bovine Milk

AuthID
 P-00G-WHA
5
Author(s)
Gennari, A
·
Lehn, DN
·
De Souza, CFV
Tipo de Documento
Article
Year published
2015
Publicado
in American Journal of Food Technology, ISSN: 1557-4571
Volume: 10, Número: 6, Páginas: 265-272
Indexing
Scopus®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84947056846
Source Identifiers
ISSN: 1557-4571
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