Desenvolvimento de método para análise de leite por espectrometria de fluorescência de raios X por reflexão total
=== This work represents a study in which commercial UHT milk samples with different levels of fat (whole, semi-skimmed and skimmed) and special milk with low lactose and calcium-fortified were collected in order to make a comparison and establish a possible correlation between the milk type and th...
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| Format: | Others |
| Language: | Portuguese |
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Universidade Federal de Minas Gerais
2015
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| Online Access: | http://hdl.handle.net/1843/BUBD-9Z5FCD |