EFFECT OF THE ADDITION OF PROTEIN HYDROLYSIS OF CHICKEN BY-PRODUCTS IN THE PHYSICO-CHEMICAL, TEXTURE AND SENSORY PROPERTIES OF NUGGETS
Formulação e processamento de alimentos (FP)
-
66563
Publicações em outros proceedings
-
slaca-2015
EVALUATION OF DIFFERENT DETECTION METHODS OF BIOFILM FORMATION IN Staphylococcus aureus ISOLATES FROM FOOD-CONTACT SURFACES
-
slaca-2015
PRE-EXPOSURE TO SUBLETAL STRESS CONDITIONS INCREASES THE SURVIVAL OF Salmonella Enteritidis DURING SUBSEQUENT THERMAL STRESS
-
slaca-2015
PROBIOTIC LACTIC ACID BACTERIA ADDED TO GOAT COALHO CHEESE: PROTEOLYTIC EFFECT
-
slaca-2015
PERFIL DE VOLÁTEIS E ANÁLISE SENSORIAL EM VINHOS TINTOS SECOS A PARTIR DE UVAS ISABEL (VITIS LABRUSCA)
-
slaca-2015
VOLATILE PROFILE OF GOAT COALHO CHEESE ADDED PROBIOTIC LACTIC ACID BACTERIA
