Publications in other proceedings
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SLACAN 2023
PROXIMATE COMPOSITION AND BACTERIA VIABILITY IN PROBIOTIC COTTAGE CHEESE PROCESSED BY OHMIC HEATING
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SLACAN 2023
DEVELOPMENT OF A HAM-LIKE PRODUCT MADE WITH FISH OF LOW COMMERCIAL VALUE PROCESSED WITH HIGH-INTENSITY ULTRASOUND
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SLACAN 2023
PHYSICOCHEMICAL CHARACTERISTICS OF KAMABOKO PREPARED WITH RED PORGY AND BEETROOT FLOUR
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SLACAN 2023
QUALITY PARAMETERS OF KAMABOKO PREPARED WITH RED PORGY ADDED WITH BEETROOT FLOUR
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SLACAN 2023
PROCESSING AND PHYSICOCHEMICAL PARAMETERS OF WHEY-BASED POPSICLES SUBMITTED TO OHMIC HEATING
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