Yeast identification in the alcohol fermentation process

Laboratory evaluation of chemical control of aflatoxin production in unshelled peanuts...

Microbiological evaluation of pasteurized and fresh orange juice by conventional...

Proteic enrichment of rice, banana and cassava meals through semi-solid fermentation...

Proteic enrichment of by-products from cassava flour production by yeast growth

Brazil nut (Bertholletia excelsa) fluid extract conservation, emphasizing microbial...

Occurrence of Vibrio parahaemolyticus in some fresh, refrigerated and frozen pro...

Oil quality and storability of peanut grains from different field calcium applic...

Variation in total carbohydrates concentration of 'Minas Frescal' and 'Minas Padrão'...

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