Carla Alves Monaco Lourenço | slaca-2013 | Galoá Proceedings

University of São Paulo, College of Animal Science and Food Engineering, Food Engineering Department

Carla Alves Monaco Lourenço

Também publicou em: slaca-2017

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PHYSICAL, CHEMICAL AND SENSORY CHARACTERISTICS OF SIX LAMB BREED TYPES RAISED IN BRAZIL
Ciência e Tecnologia de Alimentos (CT)

Marco Antonio Trindade ¹ ; Maria Teresa de Alvarenga Freire ² ; Lauro Melo ³ ; Alessandra Fernandes Rosa ⁴ ; Carla Alves Monaco Lourenço ² ; Celso da Costa Carrer ⁵

¹ College of Animal Science and Food Engineering, University of São Paulo – FZEA/USP ;

² University of São Paulo, College of Animal Science and Food Engineering, Food Engineering Department ;

³ Federal University of Rio de Janeiro, School of Chemistry, Department of Biochemistry Engineering ;

⁴ University of São Paulo, College of Animal Science and Food Engineering, Veterinary Medicine Department ;

⁵ University of São Paulo, College of Animal Science and Food Engineering, Biosystem Engineering Department

vol. 1, 2013 -
9330
Influence of osmotic dehydration process parameters on the quality of star fruit (Averrhoa carambola L.)
Engenharia de Alimentos (EA)

Julio Colivet ¹ ; Angeles González ² ; Carla Alves Monaco Lourenço ³

¹ Food Engineering Department, FZEA, University of Sao Paulo, PO Box 23, 13635-900 Pirassununga (SP), Brazil, ;

² Universidad de Oriente ;

³ University of São Paulo, College of Animal Science and Food Engineering, Food Engineering Department

vol. 1, 2013 -
7917

Coautores(as) (7)

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slaca-2017
Study of reducing capacity of acerola industrial residue during convective hot air drying