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Instituto Federal Catarinense

Nei Fronza

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COLOR OF MINIMALLY PROCESSED AS AFFECTED BY ANTIBROWNING AGENTS
Food Processing

ANDRÉIA DALLA ROSA ¹ ; Nei Fronza ² ; Fabiana Bortolini ³

¹ IF Catarinense ;

² Instituto Federal Catarinense ;

³ Instituto Federal Catarinense - Campus concordia

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43038

Co-authors (2)

Publications in other proceedings

slaca-2017
EFFECT OF NATURAL EXTRACT OF OLIVE (Olea europaea L) LEAVES ON THE CONSERVATION OF MINIMALLY PROCESSED PINK POTATO
cobeq-2014
FILMES DE AMIDO E POLIETILENO: AVALIAÇÃO DA BIODEGRADAÇÃO POR VIA ENZIMÁTICA