Also published on: SLACAN 2025
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SLACAN 2025
Quinoa Flour in Cookies: A critical review of formulation, sensory, and technological challenges in a framework for future innovation
SLACAN 2025
COMBINAÇÃO DE PAPAÍNA E ULTRASSOM: EFEITOS NA QUALIDADE E AMACIAMENTO DA CARNE DE BOVINOS NELORE (BOS INDICUS) COM PH NORMAL
SLACAN 2025
MARINAÇÃO COM COGUMELOS COMESTÍVEIS EM PÓ: EFEITOS SOBRE A QUALIDADE DE CARNE BOVINA DE PH INTERMEDIÁRIO
SLACA 2021
CARNE IN NATURA: AVALIAÇÃO INSTRUMENTAL DA COR EM LONGISSIMUS LUMBORUM DE GADO NELORE COM DIFERENTES FAIXAS DE PHf
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