246 research outputs found
Efeito da acidificação, fermentação e adição de cálcio na qualidade de couve-flor (Brassica oleraceae L.) processada pelo calor
Effect of adding flours from marolo fruit (Annona crassiflora Mart) and jerivá fruit (Syagrus romanzoffiana Cham Glassm) on the physicals and sensory characteristics of food bars
Meat quality of Santa Inês sheep raised in confinement with diet containing cactus pear replacing corn
Effect of Finish Grade and Internal Basting of the Breast with Oil on Sensory Evaluation of Small White Toms
Differences in Color, Texture, and Flavor of Processed Meat from Red Swamp Crawfish (Procambarus clarkii) and White River Crawfish (P. acutus acutus)
COMPARATIVE EFFECTS OF ETHYLENE OXIDE, GAMMA IRRADIATION AND MICROWAVE TREATMENTS ON SELECTED SPICES
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