Lactobacillus sakei GROWTH INHIBITION BY HAM FORMULATION’S INGREDIENTS AND BACTERIOCINS
Ciência e Tecnologia de Alimentos (CT)
vol. 1, 2013 -
9467
Publicações em outros proceedings
-
IUFoST
USE OF RESPONSE SURFACE METHODOLOGY TO EVALUATE THE REDUCTION OF SODIUM AND ENERGY VALUE IN PREBIOTIC PETIT SUISSE CHEESE
-
IUFoST
Broiler PSE meat products functional properties improvements. 1.Marination
-
IUFoST
Broiler PSE meat products functional properties improvements. Addition of hydrocolloids in nuggets/emulsion preparation
