Vol 70, No 4 (2015)

Table of Contents

Artigos/Articles

Chemical composition in Parmesan cheese marketed in Paranavaí - Paraná
Fernanda Duarte Gomes, Aline Alves, Tatiana Colombo Pimentel, Suellen Jensen Klososki
PDF (Português (Brasil))
185-191
Protein characterization of pasteurized milk, cheese whey and their mixtures by using the CEM SprintTM analyzer
Igor Moura Paiva, Virgílio de Carvalho dos Anjos, Maria José Valenzuela Bell, Marco Antônio Moreira Furtado
PDF (Português (Brasil))
192-199
Influence of somatic cell count on chemical composition of milk refrigerated of Goiás southwest region
Thiago Soares Carvalho, Marco Antônio Pereira da Silva, Rafaella Belchior Brasil, Karen Martins Leão, Marcos Roberto da Silva, Letícia Aparecida de Morais
PDF (Português (Brasil))
200-205
Measurement of fat in the ovine milk: comparative study of the results acquired by official methodology and by electr onic equipments
Luiz Gustavo de Pellegrini, Neila Silvia Pereira dos Santos Richards
PDF (Português (Brasil))
206-215
Acceptance sensory of milk Ultra High Temperature and consumer attitudes of packaging of different brands of the product
Marlice Salete Bonacina, Luana Zamboni, Leonardo Souza da Rosa
PDF (Português (Brasil))
216-225

Revisão/Review

Transforming growth factor beta (TGF-β) in milk: a review
Fernanda Lopes da Silva, Michele da Silva Pinto, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone
PDF (Português (Brasil))
226-238


Licença Creative Commons
Esta obra está licenciada com uma Licença Creative Commons Atribuição 4.0 Internacional.

 

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