EFFECT OF ZINC ADDITION AND PASTEURIZATION TIME ON THE ZINC CONTENT AND COLOR STABILITY OF ACID CANNED VEGETABLE-TYPE SOYBEAN

Carrão-Panizzi, M. C.; Elza Iouko Ida; José Marcos  Gontijo Mandarino; Leite, R. S.; Czaikoski, K.; Josemeyre Bonifácio da Silva

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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EFFECT OF ZINC ADDITION AND PASTEURIZATION TIME ON THE ZINC CONTENT AND COLOR STABILITY OF ACID CANNED VEGETABLE-TYPE SOYBEAN

Carrão-Panizzi, M. C. ; Elza Iouko Ida ¹ ; José Marcos Gontijo Mandarino ² ; Leite, R. S. ³ ; Czaikoski, K. ; Josemeyre Bonifácio da Silva ¹

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Carrão-Panizzi, M. C. et al. EFFECT OF ZINC ADDITION AND PASTEURIZATION TIME ON THE ZINC CONTENT AND COLOR STABILITY OF ACID CANNED VEGETABLE-TYPE SOYBEAN. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/effect-of-zinc-addition-and-pasteurization-time-on-the-zinc-content-and-color-st?lang=en>. Acesso em: 13 Nov. 2026. Copy citation

Carrão-Panizzi, M. C., 2022, EFFECT OF ZINC ADDITION AND PASTEURIZATION TIME ON THE ZINC CONTENT AND COLOR STABILITY OF ACID CANNED VEGETABLE-TYPE SOYBEAN. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/effect-of-zinc-addition-and-pasteurization-time-on-the-zinc-content-and-color-st?lang=en>. Copy citation

Carrão-Panizzi, M. C.. (2022, May). EFFECT OF ZINC ADDITION AND PASTEURIZATION TIME ON THE ZINC CONTENT AND COLOR STABILITY OF ACID CANNED VEGETABLE-TYPE SOYBEAN. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Carrão-Panizzi, M. C., EFFECT OF ZINC ADDITION AND PASTEURIZATION TIME ON THE ZINC CONTENT AND COLOR STABILITY OF ACID CANNED VEGETABLE-TYPE SOYBEAN. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/effect-of-zinc-addition-and-pasteurization-time-on-the-zinc-content-and-color-st?lang=en Copy citation

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¹ Universidade Estadual de Londrina ;

² Bolsista produtividade CNPq / EMBRAPA ;

³ Laboratório de Análises Físico-Quimicas e Cromatográficas / Embrapa Soja

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Food Processing

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