SLACA
ISSN: 2447-2840
Papers (10)
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Influence of animal fat substitution for vegetable fat on mortadella formulated with different hydrocolloids
vol. 2, 2015 -35607 -
THERMAL DENATURATION OF PROTEINS IN BOVINE Longissimus lumborum MUSCLE MEASURED BY DIFFERENTIAL SCANNING CALORIMETRY – DSC
vol. 2, 2015 -36001 -
DOES THE TYPE OF WOOD USED IN THE SMOKING PROCESS AFFECT THE SENSORY CHARACTERISTICS OF TRADITIONAL BACON? A SENSORY CHARACTERIZATION USING CONSUMERS
vol. 2, 2015 -36004 -
DESCRIPTIVE ANALYSIS OF BACON SMOKED WITH BRAZILIAN REFORESTED WOODS: METHODOLOGICAL ASPECTS, STATISTICAL ANALYSIS, AND STUDY OF SENSORY CHARACTERISTICS
-66585 -
BEYOND ACCEPTANCE: DYNAMICS OF EMOTIONS EVOKED BY THE COLOR OF BURGER PACKAGING
-66624 -
EFFECT OF ULTRASOUND TECHNOLOGY AND STORAGE TIME ON CHICKEN BREAST QUALITY
-66625 -
DEVELOPING A LEXICON OF EMOTIONS EVOKED BY HAMBURGER PACKAGING: A STUDY WITH BRAZILIAN CONSUMERS
-70380 -
VOLATILES DETERMINATION IN SMOKED BACON WITH REFORESTED WOODS AND COMMERCIAL LIQUID SMOKE, USING THE STATIC HEADSPACE-GC/MS TECHNIQUE
-71301 -
CONSUMER SENSORY PERCEPTION OF CHICKEN RESTRUCTURED PRODUCT CONTAINING AGRO-INDUSTRIAL RESIDUE EXTRACTS AS NATURAL ANTIOXIDANTS
-71384 -
ANTIMICROBIAL ACTIVITY OF ESSENTIAL OILS AGAINST Listeria sp. ISOLATED FROM DAIRY PRODUCTIVE CHAIN
-71529
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