Also published on: SLACAN 2025
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SLACAN 2025
ASSESSMENT OF THE IMPACT OF THE FREEZING STEP DURING ICE CREAM PROCESSING ON THE SURVIVAL OF LISTERIA MONOCYTOGENES
SLACAN 2025
AVALIAÇÃO DO POTENCIAL ENZIMÁTICO DE BACTÉRIAS LÁCTICAS ISOLADAS DA FERMENTAÇÃO ÚMIDA DO CAFÉ
SLACAN 2025
PRODUÇÃO DE COMPOSTOS DE INTERESSE PARA A QUALIDADE DO CAFÉ POR BACTÉRIAS E LEVEDURAS
SLACAN 2025
ASSESSMENT OF THE MICROBIOLOGICAL QUALITY AND DIVERSITY OF PLANT-BASED CHEESE ANALOGS
SLACAN 2025
Intervenção “clean label” com ozônio em sorbet de açaí: impacto sobre a qualidade e segurança
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