Also published on: SLACAN 2023
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SLACAN 2023
ELABORAÇÃO E AVALIAÇÃO DE PARÂMETROS DE QUALIDADE DE SOBREMESA LÁCTEA ACHOCOLATADA PROBIÓTICA SUBMETIDA AO AQUECIMENTO ÔHMICO
SLACAN 2023
PROXIMATE COMPOSITION AND BACTERIA VIABILITY IN PROBIOTIC COTTAGE CHEESE PROCESSED BY OHMIC HEATING
SLACAN 2023
One Health and pet food chemical quality
SLACAN 2023
DEVELOPMENT OF A HAM-LIKE PRODUCT MADE WITH FISH OF LOW COMMERCIAL VALUE PROCESSED WITH HIGH-INTENSITY ULTRASOUND
SLACAN 2023
PHYSICOCHEMICAL CHARACTERISTICS OF KAMABOKO PREPARED WITH RED PORGY AND BEETROOT FLOUR
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