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Physicochemical and sensory characteristics of yoghurts made from goat and cow milk.
Anim Sci J. 2016 May;87(5):703-9. doi: 10.1111/asj.12435. Epub 2016 Feb 11.
Anim Sci J. 2016.
PMID: 26867520
Review.
The fatty acid profile of fat depots from Santa Inês sheep fed spineless cactus (Opuntia ficus-indica Mill.).
Costa RG, Almeida MD, Cruz GRB, Beltrão Filho EM, Ribeiro NL, Madruga MS, Queiroga RCR.
Costa RG, et al. Among authors: beltrao filho em.
J Sci Food Agric. 2017 Oct;97(13):4438-4444. doi: 10.1002/jsfa.8303. Epub 2017 Apr 10.
J Sci Food Agric. 2017.
PMID: 28261812
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The chemical and sensory qualities of smoked blood sausage made with the edible by-products of goat slaughter.
Silva FA, Amaral DS, Guerra IC, Dalmás PS, Arcanjo NM, Bezerra TK, Beltrão Filho EM, Moreira RT, Madruga MS.
Silva FA, et al. Among authors: beltrao filho em.
Meat Sci. 2013 May;94(1):34-8. doi: 10.1016/j.meatsci.2013.01.004. Epub 2013 Jan 15.
Meat Sci. 2013.
PMID: 23369952
Free article.
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Comparative protein composition analysis of goat milk produced by the Alpine and Saanen breeds in northeastern Brazil and related antibacterial activities.
Costa WK, Souza EL, Beltrão-Filho EM, Vasconcelos GK, Santi-Gadelha T, de Almeida Gadelha CA, Franco OL; Rita de Cássia Ramos do Egypto Queiroga; Magnani M.
Costa WK, et al. Among authors: beltrao filho em.
PLoS One. 2014 Mar 27;9(3):e93361. doi: 10.1371/journal.pone.0093361. eCollection 2014.
PLoS One. 2014.
PMID: 24675996
Free PMC article.
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