Maristela Valeria Cunha Aoki | SLACAN 2023 | Galoá Proceedings

Institute of Food Technology (ITAL)

Maristela Valeria Cunha Aoki

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READY TO USE JERKED BEEF: WHICH IS THE BEST DESALTING METHOD BASED ON THE MICROBIOLOGICAL AND NUTRITIONAL QUALITY APPROACH?
CARVALHO, Jéssica Moreira De ¹
CARVALHO, Leila Moreira De ¹
FILHO, Djalma Vitorino Costa ¹
ROCHA, Thayse Cavalcante da ¹
AOKI, Maristela Valeria Cunha ²
LEMOS, Ana Lúcia ²
MADRUGA, Marta Suely ¹
¹ Postgraduate Program in Food Science and Technology, Federal University of Paraíba
² Institute of Food Technology (ITAL)
Vol.1, 2023 -
168585

Chemical and Physico-chemical Food Characterization (FQ)

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Co-authors (6)