Marcio De Almeida | SLACA | Galoá Proceedings

Marcio De Almeida

Trabalhos (2)

Influence of animal fat substitution for vegetable fat on mortadella formulated with different hydrocolloids
YEMINA DIAZ ¹
SALDAÑA, E. ¹
De ALMEIDA, M.A.
CONTRERAS-CASTILLO, C.J. ¹
¹ Department of Agri-food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture, University of São Paulo
vol. 2, 2015 -
35607

Química e Análise de Alimentos e Análise Sensorial (QA)

Pôster
DOES THE TYPE OF WOOD USED IN THE SMOKING PROCESS AFFECT THE SENSORY CHARACTERISTICS OF TRADITIONAL BACON? A SENSORY CHARACTERIZATION USING CONSUMERS
RIOS-MERA, J.D. ¹
CABRERA, J. ²
SALDAÑA, E. ¹
SICHE, R. ³
De ALMEIDA, M.A.
SELANI, M.M.
CONTRERAS-CASTILLO, C.J. ¹
¹ Department of Agri-food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture, University of São Paulo
² Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo, Trujillo, Perú
³ Facultad de Ciencias Agropecuarias - Universidad Nacional de Trujillo
vol. 2, 2015 -
36004

Química e Análise de Alimentos e Análise Sensorial (QA)

Pôster

Co-autores (8)