CARACTERIZAÇÃO DO SORO ÁCIDO E USO NA ELABORAÇÃO DE LEITE FERMENTADO
Made available in DSpace on 2017-07-21T18:53:24Z (GMT). No. of bitstreams: 1 Paola Lievore.pdf: 889646 bytes, checksum: 86e0b724d1cb1457641fa384d7c5ab5a (MD5) Previous issue date: 2013-02-27 === Acid whey is generated in large volumes as a by-product of the Quark cheese production. Quark cheese is...
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| Format: | Others |
| Language: | Portuguese |
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UNIVERSIDADE ESTADUAL DE PONTA GROSSA
2017
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| Online Access: | http://tede2.uepg.br/jspui/handle/prefix/718 |