192 research outputs found
Efeito da acidificação, fermentação e adição de cálcio na qualidade de couve-flor (Brassica oleraceae L.) processada pelo calor
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Differences in Color, Texture, and Flavor of Processed Meat from Red Swamp Crawfish (Procambarus clarkii) and White River Crawfish (P. acutus acutus)
No full textCOMPARATIVE EFFECTS OF ETHYLENE OXIDE, GAMMA IRRADIATION AND MICROWAVE TREATMENTS ON SELECTED SPICES
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