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V. F. Parreira
V. F. Parreira
Cheesemaking
Brining
Food science
Sodium
Acidity.total
3
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1
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0
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Calibração e cálculo da incerteza para um medidor digital de pressões respiratórias
2007
J. L. Ferreira
Nilson Pereira
M Oliveira Junior
James Silva
R. Britto
V. F. Parreira
F.H. Vasconcelos
C.J. Tierra-Criollo
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Indices of acidity, total residual chlorine and sodium chloride in brine used in dairies.
2000
C. A. Garcia
Daise Aparecida Rossi
J. J. C. Barros
V. F. Parreira
Vanderli Anacleto de Campos
W. M. Chelloy
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Effects of ozone treatment on mesophilic, moulds and yeast bacteria and coagulase positive Staphylococcus in cheese brine.
2000
C. A. Garcia
Daise Aparecida Rossi
J. J. C. Barros
Vanderli Anacleto de Campos
V. F. Parreira
W. M. Chelloy
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