Ernane Souza | SLACA | Galoá Proceedings

Department of Food Science, School of Food Engineering, University of Campinas

Ernane Souza

Papers (1)

IMPACT OF THERMAL TREATMENT ON THE FORMATION OF VOLATILE COMPOUNDS AND ALTERATION OF FATTY ACIDS IN PINTADO FISH (Pseudoplatystoma corruscans)
Ernane Souza ¹
Láisa Gomes Dias ¹
Lilian Regina Barros Mariutti ²
Neura Bragagnolo ¹
¹ Department of Food Science, School of Food Engineering, University of Campinas
² Department of Food and Nutrition, School of Food Engineering, University of Campinas
vol. 4, 2019 -
116941

2. Chemical and physicochemical characterization of food (FQ)

Pôster

Co-authors (3)