SLACAN 2025
CARACTERIZAÇÃO FÍSICO-QUÍMICA DO SHIMEJI ROSA (PLEUROTUS DJAMOR): FLAVONOIDES TOTAIS E AVALIAÇÃO DA CAPACIDADE ANTIOXIDANTE ATRAVÉS DO MÉTODO DPPH E ABTS.
SLACAN 2023
AVALIAÇÃO DAS CONDIÇÕES MICROBIOLÓGICAS DE ALIMENTOS, SUPERFÍCIES E UTENSÍLIOS UTILIZADOS NAS OPERAÇÕES DE UM RESTAURANTE UNIVERSITÁRIO
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