Penteado, Marilene de Vuono Camargo
Résultats: Montrant 10 de 14 à l'page 1 de 2
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Analysis of B- vitamins in meats prepared by food service
Carotenoids and centesimal composition of raw and cooked peas (Pisum sativum L.)
Levels of vitamin K in vegetables consumed in the city of São Paulo
Nutritional composition of rice bran submitted to different stabilization proced...
Estabilidade das vitaminas A, C e E em gomas de gelatina
Características nutricionais e tecnológicas de cultivares de arroz (Oryza sativa...
Carotenoids from sweet potatoes (Ipomoea batatas Lam.) and its relationship with...
Evaluation and application of analytical methods for the detection of diethylsti...
Evaluation of risk factors in green coffee processing for ochratoxin A (OTA)
Hazard analysis and critical control points in the processing of whole wheat flo...
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