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AVALIAÇÃO MICROBIOLÓGICA DE PRODUTOS HÍBRIDOS EMULSIONADOS CONTENDO CARNE SUÍNA, CMS E PROTEÍNA TEXTURIZADA DE SOJA (PTS).
-343759 -
EVALUATION OF THE STABILITY OF HYBRID EMULSIFIED PRODUCTS CONTAINING PORK, MECHANICALLY SEPARATED CHICKEN MEAT, AND TEXTURIZED SOY PROTEIN (TSP)
-343754 -
PHYSICOCHEMICAL COMPATIBILITY BETWEEN PORK MEAT AND SHIMEJI IN HYBRID GROUND MEAT ELABORATED WITH DIFFERENT CONCENTRATIONS OF SODIUM CHLORIDE
-343102 -
FUNCTIONAL PROPERTIES OF PLANT-BASED INGREDIENTS FOCUSED ON THEIR APPLICATION IN HYBRID MEAT PRODUCTS
-343098 -
EFFECT OF PARTIAL REPLACEMENT OF SODIUM CHLORIDE WITH PLEUROTUS OSTREATUS STIPE POWDER ON THE PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF SAUSAGE
-343096
Publications in other proceedings
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SLACAN 2025
CARACTERIZAÇÃO DE DIFERENTES ESPÉCIES DE COGUMELOS BRANQUEADOS
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SLACAN 2025
PROPRIEDADES FÍSICO-QUÍMICAS DE SISTEMAS CÁRNEOS EMULSIONADOS COM ADIÇÃO DE DIFERENTES ESPÉCIES DE COGUMELOS.
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SLACAN 2023
EVALUATION OF THE YIELD AND SENSORY ACCEPTANCE OF SODIUM-REDUCED HYBRID BURGERS CONTAINING SHIMEJI (PLEOROTUS OSTREATUS) AND PLANT-BASED PROTEINS
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SLACAN 2023
EVALUATION OF THE INFLUENCE OF THE ADDITION OF SHIMEJI (Pleorotus ostreatus) AND VEGETABLE PROTEINS ON THE CENTESIMAL COMPOSITION AND COLOR OF REDUCED SODIUM BURGERS
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SLACAN 2023
Influence of the Addition of Proteolytic Enzymes (Papain and Bromelain) on the Textural Properties of Restructured Meat Products for Elderly Consumers
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