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Analysis of the freezing point of milk by precision method and by Fourier Transform Infrared (FTIR) spectroscopy by R.F. Brito, R. Rodrigues, S.A. Diniz, L.M. Fonseca, M.O. Leite, M.R. Souza, R.S. Conrrado, S.A.O. Veríssimo, G.L.C. Valente, M.M.O.P. Cerqueira
Published 2020-11-01
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Detection of cheese whey and caseinomacropeptide in fermented milk beverages using high performance liquid chromatography by E.H.P. Andrade, M.R. Souza, L.M. Fonseca, C.F.A.M. Penna, M.M.O.P. Cerqueira, T. Roza, B. Seridan, M.F.S. Resende, F.A. Pinto, C.N.B.C. Villanoeva, M.O. Leite
Published 2014-06-01
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