Priscilla Efraim

Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Brazil / Faculdade de Engenharia de Alimentos* / Universidade Estadual de Campinas

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Papers 2

BEHAVIOUR OF SALMONELLA DURING THE COCOA DRYING PROCESS
Food Safety

MARISTELA DA SILVA DO NASCIMENTO ; Brum, D. ; Pena, P. O. ; Priscilla Efraim ¹

¹ Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Brazil / Faculdade de Engenharia de Alimentos* / Universidade Estadual de Campinas

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42259
Sensory profile of chocolates produced from cocoa varieties grown in Bahia (Brazil) aiming resistance to witches' broom disease and improvement of quality
Sensory and Consumer Science

Priscilla Efraim ; José Luis Pires ; Priscilla Efraim ¹ ; Adriana Reis de Andrade Silva ²

¹ Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Brazil / Faculdade de Engenharia de Alimentos* / Universidade Estadual de Campinas ;

² Departamento de Tecnologia de Alimentos/ Faculdade de Engenharia de Alimentos - UNICAMP / Faculdade de Engenharia de Alimentos* / Universidade Estadual de Campinas

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41975

XVI World Congress of Food Science and Technology - IUFoST

Priscilla Efraim

BEHAVIOUR OF SALMONELLA DURING THE COCOA DRYING PROCESS

Sensory profile of chocolates produced from cocoa varieties grown in Bahia (Brazil) aiming resistance to witches' broom disease and improvement of quality

Co-authors (5)

Adriana Reis de Andrade Silva

José Luis Pires

MARISTELA DA SILVA DO NASCIMENTO

Brum, D.

Pena, P. O.

Publications in other proceedings