Avaliação da qualidade do leite cru e resfriado mediante a aplicação de princípios do APPCC

  • Rosa L
  • Queiroz M
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Rosa, L. S. da, & Queiroz, M. I. (2007). Avaliação da qualidade do leite cru e resfriado mediante a aplicação de princípios do APPCC. Ciência e Tecnologia de Alimentos, 27(2), 422–430. https://doi.org/10.1590/s0101-20612007000200036

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