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Publications by Verônica O. Alvarenga
Brazilian Artisanal Cheeses: An Overview of Their Characteristics, Main Types and Regulatory Aspects
Comprehensive Reviews in Food Science and Food Safety
Food Science
Quantifying the Responses of Three Bacillus Cereus Strains in Isothermal Conditions and During Spray Drying of Different Carrier Agents
Frontiers in Microbiology
Microbiology
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Yeast Diversity in Artisanal Cheeses: Biotechnological Applications
Differences in Chemical, Physical and Microbiological Characteristics of Italian Burrata Cheeses Made in Artisanal and Industrial Plants of the Apulia Region
Italian Journal of Food Safety
Food Science
An Overview of Main Arsenic Removal Technologies
Acta Chimica Slovaca
Quality of Fermented Milks Produced With Lactobacillus Rhamnosus and Lactobacillus Fermentum Isolated From Artisanal Cheeses
Arquivo Brasileiro de Medicina Veterinaria e Zootecnia
Veterinary
Compositional, Functional and Sensory Characteristics of Selected Mexican Cheeses
Food and Nutrition Sciences
Characteristics of Main Types of Power Legitimacy in Views of M. Weber
Scientific journal Criminal and Executive System: Yesterday. Today. Tomorrow
Two Types of Coronal Bright Points Their Characteristics, and Evolution
Proceedings of the International Astronomical Union
Astrophysics
Astronomy
Planetary Science
Space
An Overview of Biochemical Aspects of DNA Vaccines
Asian Journal of Biochemistry
Biochemistry
Technological and Characteristics of Low-Fat Cheeses: A Review
Assiut Journal of Agricultural Sciences
