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7
Published 2010
“... at evaluating the contaminating microorganisms in the processing line of fresh cheese, namely Minas frescal and...”
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Article
8
Published 2012
“... of DHI was lower after the RV in all subjects, with the average of the DHI before RV was 33.8 and after...”
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Master thesis
12
Published 2012
“... meat in the processing of a smoked sausage, and to determine its microbial, chemical, sensorial quality...”
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Master thesis
19
Published 2000
Subjects: “...Processing Techniques....”
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Master thesis
20
Published 2000
Subjects: “...Processing Techniques....”
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Master thesis
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