Neura Bragagnolo | SLACA 2019 | Galoá Proceedings

Department of Food Science, School of Food Engineering, University of Campinas

Neura Bragagnolo

Also published on: SLACA 2021

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IMPACT OF THERMAL TREATMENT ON THE FORMATION OF VOLATILE COMPOUNDS AND ALTERATION OF FATTY ACIDS IN PINTADO FISH (Pseudoplatystoma corruscans)
Ernane Souza ¹
Láisa Gomes Dias ¹
Lilian Regina Barros Mariutti ²
Neura Bragagnolo ¹
¹ Department of Food Science, School of Food Engineering, University of Campinas
² Department of Food and Nutrition, School of Food Engineering, University of Campinas
vol. 4, 2019 -
116941

2. Chemical and physicochemical characterization of food (FQ)

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Co-authors (3)

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