SciELO Analytics (Beta)
Brasil
Food Science and Technology (0101-2061)
Estudo dos parâmetros da ultrafiltração de permeado de soro de queijo fermentado por Lactococcus lactis subsp. lactis

Received Citations (1)

publishing year previous first author document title
2011 Food Science and Technology Souza, Alexandre Santos Retençao de ácidos graxos de cadeia curta sob secagem e condições de estocagem
This tool is under development and it is available in Beta Test version
This tool is under development and it was published with the objective to test the usage and performance. All the indicators are real and they are gradually being loaded. Slowness and out of service problems may occur in this version.

SciELO - Scientific Electronic Library Online
FAPESP CNPq BIREME FapUnifesp

Avenida Onze de Junho, 269 - Vila Clementino 04041-050 São Paulo

Tel.: +55 11 5083-3639/59 - Email: scielo@scielo.org

Help

Developments

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.