selected publications
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journal article
- Evaluation of cheese authenticity and proteolysis by HPLC and urea-polyacrylamide gel electrophoresis. Food Chemistry. 289-295. 2004
- Evaluation of cheese authenticity and proteolysis by HPLC and urea-polyacrylamide gel electrophoresis. Food Chemistry. 289-295. 2004
- Detection of adulterations in food products containing milk and/or milk proteins. Química Nova. 609-615. 2002