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Publications by Evandro Lage Moacir
Physico-Chemical and Rheological Properties of Prato Cheese During Ripening
African Journal of Biotechnology
Chemical Composition and Somatic Cells Count of Milk From Holstein X Braunvieh Cows
African Journal of Agricultural Research
Procedure for Collecting Milk Sample and the Number of Milkings in Relation to Chemical Composition and Somatic Cells of the Fresh Milk
African Journal of Agricultural Research
Related publications
Multicomponent Diffusion During Prato Cheese Ripening: Mathematical Modeling Using the Finite Element Method
Food Science and Technology
Biotechnology
Food Science
Physico-Chemical and Rheological Properties of Karaya Gum (Sterculia Urens Roxb.)
International Journal of Current Microbiology and Applied Sciences
Transference of Lutein During Cheese Making, Color Stability, and Sensory Acceptance of Prato Cheese
Food Science and Technology
Biotechnology
Food Science
Chemical Methods for the Characterization of Proteolysis in Cheese During Ripening
Le Lait
Comparison of Physicochemical and Sensory Properties Between Cholesterol-Removed Gouda Cheese and Gouda Cheese During Ripening
Asian-Australasian Journal of Animal Sciences
Animal Science
Zoology
Food Science
Improve Microstructure and Rheological Properties of Kariesh Cheese
Journal of Food and Dairy Sciences
Viscoelasticity of Edam Cheese During Its Ripening
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Agricultural
Biological Sciences
Physico Chemical Studies During the Ripening of the Fruit of Lycopersicon Esculentum Mill Var. Naveen
International Letters of Chemistry, Physics and Astronomy
Comparative Study of Biopolymers Action on Physico-Chemical and Rheological Properties of Water-Based Drilling Muds
Asian Journal of Chemistry
Chemistry
