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The fatty acid profile of fat depots from Santa Inês sheep fed spineless cactus (Opuntia ficus-indica Mill.).
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
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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Physicochemical and sensory characteristics of yoghurts made from goat and cow milk.
Costa RG, Beltrão Filho EM, de Sousa S, da Cruz GR, Queiroga Rde C, da Cruz EN.
Costa RG, et al. Among authors: beltrao filho em.
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.
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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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