EFFECT OF SUPERCRITICAL CARBON DIOXIDE ON BACTERIAL INACTIVATION IN OYSTERS
Food Safety
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43109
Publications in other proceedings
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slaca-2015
DEVELOPMENT OF A FRUIT JUICE WITH COCONUT WATER FOR ELDERLY AND EVALUATION THE EFFECT OF THREE DIFFERENT FOOD PRESERVATION PROCESSES ON THE FUNCTIONAL COMPONENTS AND MICROORGANISMS
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cobeq-2014
Adição de etanol como coadjuvante no processo de inativação de micro-organismos de ostras em dióxido de carbono supercrítico (scCO2)
