Juliana Cristina Baldin | SLACA | Galoá Proceedings

College of Animal Science and Food Engineering, University of São Paulo – FZEA/USP

Juliana Cristina Baldin

Trabalhos (2)

SENSORY ACCEPTANCE AND PHYSICOCHEMICAL PARAMETERS OF CHICKEN BURGER WITH NATURAL ANTIOXIDANTS ADDITION
Manoela Alves Pires ¹
Larissa Tátero Carvalho ¹
Paulo Eduardo Sichetti Munekata ¹
Ana Maria Miranda Aguiar ¹
Yana Polizer ²
Juliana Cristina Baldin ¹
Marco Antonio Trindade ³
¹ Faculdade de Zootecnia e Engenharia de Alimentos
² Universidade de São Paulo
³ College of Animal Science and Food Engineering, University of São Paulo – FZEA/USP
vol. 1, 2013 -
13022

Ciência e Tecnologia de Alimentos (CT)

Poster
MICROBIOLOGICAL STABILITY OF LAMB LOIN PACKED IN MODIFIED ATMOSPHERE SYSTEMS AND STORED UNDER REFRIGERATION
RODRIGUES, I. ¹
TRINDADE, M. A. ¹
HIGA, M. ¹
PALU, A.F.S ¹
GALLO, F.A. ¹
BALDIN, J.C. ¹
FREIRE, M. T. A. ¹
¹ College of Animal Science and Food Engineering, University of São Paulo – FZEA/USP
vol. 2, 2015 -
36441

Microbiologia de Alimentos (MI)

Pôster

Co-autores (13)