Repositório de Dados de Pesquisa da Unicamp Dataverse OAI Archive
metadata only
CC BY-NC 4.0
Microbiology, physicochemical and structural data of goat and sheep cheese whey samples added with sugar and pectin
Conceptio Open Archive
Analyze & explore related research in Conceptio
Connect this record directly into your research workflow or AI agent. Explore citations across open repositories, query full text, and export structured proof bundles.
This document is indexed with metadata only: full text is not available in the archive for this record. Open the official source ↗
Related documents
- Development of Skimmed Goat Milk Functional Ingredient Enriched with Grape Pomace Seed and Agrocybe aegerita Extracts: Optimization, Characterization and Application in Dehydrated Foods#475890
- Comparative Analysis of Proximate and Vitamin Compositions of Milk from Goat, Sheep, Cow, and Pig#245216
- Investigating Consumers Perception and Acceptance of Whey Beverages#912507
- Desenvolvimento e caracterização físico-química e sensorial de sorvete à base de kefir de leite de cabra e mangaba#781826
- Influence of Pleurotus sapidus fruiting bodies on the performance, cecal microbiome, and gene expression in the liver and breast muscle of broilers#430435
Record · ID 285860
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Bring this data into your agent: Connect via MCP or API · 20 free credits to start · no card required
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive