Evaluation of antimicrobial and antioxidant potential of microencapsulated jabuticaba...

Addition of chia (Salvia hispanica L.) flour to chicken nuggets with reduced sodium...

Acceptance of lamb meat in Brazil: an approach using marketing tools, projective...

Sausage with addition of wheat fiber: technological characteristics, sensory acceptance...

Natural antioxidants and lipid profile improvement in lamb meat products

Physical, chemical, histological, sensory and technological characterization of turkey...

Technological parameters, sensory acceptance and satiety after consumption of beef...

Stability of lamb meat at different storage conditions

Gamma radiation applied to extend the shelf-life of lamb meat vacuum packed and stored...

Opuntia ficus-indica extracts as alternatives to the use of synthetic additives in...