Jose Miguel Pestana
Centro de Ci�ncias Exatas e Tecnologicas, Centro Universit�rio UNIVATES, 95900-000, Lajeado, RS, Brasil
Adriano Gennari
Centro de Ci�ncias Exatas e Tecnologicas, Centro Universit�rio UNIVATES, 95900-000, Lajeado, RS, Brasil
Bruna Wissmann Monteiro
Centro de Ci�ncias Exatas e Tecnologicas, Centro Universit�rio UNIVATES, 95900-000, Lajeado, RS, Brasil
Daniel Neutzling Lehn
Centro de Ci�ncias Exatas e Tecnologicas, Centro Universit�rio UNIVATES, 95900-000, Lajeado, RS, Brasil
Claucia Fernanda Volken de Souza
Centro de Ci�ncias Exatas e Tecnologicas, Centro Universit�rio UNIVATES, 95900-000, Lajeado, RS, Brasil
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How to cite this article
Jose Miguel Pestana, Adriano Gennari, Bruna Wissmann Monteiro, Daniel Neutzling Lehn and Claucia Fernanda Volken de Souza, 2015. Effects of Pasteurization and Ultra-High Temperature Processes on Proximate Composition and Fatty Acid Profile in Bovine Milk. American Journal of Food Technology, 10: 265-272.
DOI: 10.3923/ajft.2015.265.272
URL: https://scialert.net/abstract/?doi=ajft.2015.265.272
DOI: 10.3923/ajft.2015.265.272
URL: https://scialert.net/abstract/?doi=ajft.2015.265.272