Also published on: SLACA 2021
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INFLUENCE OF EMULSIFIER TYPE AND PRODUCTION PARAMETERS ON RED PROPOLIS O/W EMULSION STABILITY
CBCTA 2020
PROCESSAMENTO DE LEITE CRU POR ULTRASSOM DE ALTA INTENSIDADE E TRATAMENTO TÉRMICO CONVENCIONAL: PERFIL MICROBIANO POR SEQUENCIAMENTO DE AMPLICONS E ESTABILIDADE CINÉTICA
CBCTA 2020
ESTABILIZAÇÃO DE LEITE CRU POR ULTRASSOM: INATIVAÇÃO MICROBIANA E ENZIMÁTICA, PROPRIEDADES FÍSICO-QUÍMICAS E ESTABILIDADE CINÉTICA
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