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COMO A TECNOLOGIA MICRO-ONDAS É PERCEBIDA? UM ESTUDO TRANSCULTURAL SOBRE SEGURANÇA DE ALIMENTOS ENTRE BRASIL E PORTUGAL
Vol 14, 2021 -144670 -
EFEITO DO AQUECIMENTO MICRO-ONDAS NO PERFIL DE ÁCIDOS GRAXOS E COMPOSTOS ORGÂNICOS VOLÁTEIS DE UMA BEBIDA MISTA DE SUCO DE LARANJA E LEITE
Vol 14, 2021 -144677
Publications in other proceedings
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SLACA 2019
Milk Orange-Juice Processed by Microwave Technology: Physicochemical Properties, Bioactive Compounds, Enzyme Activity and Browning Index
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SLACA 2019
Processamento de Queijo Minas Frescal por aquecimento ôhmico
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SLACA 2019
Drivers of Liking of Minas Frescal cheese manufactured by ohmic heating: Performance of Machine Learning Methods
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