Publicações em outros proceedings
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slaca-2017
ESTUDO COMPARATIVO DA ATIVIDADE ANTIMICROBIANA DE ORÉGANO E ÓLEO ESSENCIAL DE ORÉGANO APLICADOS EM MASSA DE PIZZA COMERCIAL
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slaca-2017
Antimicrobial activity of condiments frequently used in food
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slaca-2017
PRODUCTION AND CHARACTERIZATION OF COOKIES PREPARED WITH SOYBEAN EXTRACT RESIDUE
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slaca-2017
PHYSICAL-CHEMICAL CHARACTERIZATION OF BARU ALMOND FLOUR
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slaca-2017
Effects of UV-C on physicochemical quality attributes and Salmonella enteritidis inactivation in liquid quail egg products