Publications in other proceedings
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slaca-2015
DOES THE TYPE OF WOOD USED IN THE SMOKING PROCESS AFFECT THE SENSORY CHARACTERISTICS OF TRADITIONAL BACON? A SENSORY CHARACTERIZATION USING CONSUMERS
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slaca-2015
BROMATOLOGICAL AND PHENOLIC COMPOUNDS EVALUATION IN FRUITS OF Euterpe precatoria Mart. AND Euterpe oleracea Mart. (HUASAÍ) FROM PERUVIAN AMAZON
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slaca-2015
THERMAL DENATURATION OF PROTEINS IN BOVINE Longissimus lumborum MUSCLE MEASURED BY DIFFERENTIAL SCANNING CALORIMETRY – DSC
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