ACEITABILIDADE DE BOLOS PRODUZIDOS COM DIFERENTES CONCENTRAÇÕES DE FARINHA DE MAÇÃ VERDE: FIBRAS ALIMENTARES x QUALIDADE SENSORIAL
Formulação e processamento de alimentos (FP)
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71370
Publicações em outros proceedings
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IUFoST
EVALUATION OF MICROBIOLOGICAL QUALITY OF DESALTING OF JERKED BEEF AS A FOOD SAFETY PRACTICE
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IUFoST
QUANTIFICATION OF THERMOPHILIC CAMPYLOBACTER spp. IN CHILLED BROILERS CUTS DURING MEAT PROCESSING AND IN FROZEN RETAIL BY STANDARD AND A RAPID METHOD
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slaca-2015
Biopreservation of frankfurters against Listeria monocytogenes by Leuconostoc mesenteroides from kefir grains
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slaca-2013
DESALTING JERKED BEEF: COMPARISON OF THREE METHODS REGARDING PROXIMATE COMPOSITION, WATER ACTIVITY AND SALT CONTENT
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slaca-2013
LACTIC ACID BACTERIA FROM KEFIR: SCREENING FOR ANTIMICROBIAL ACTIVITY
