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Food Science and Technology

  
 
Results: Displaying 10 of 424 on page 13 of 43
Name
Title
Area
Document
Colleges
Year
Chemical and sensorial quality of cachaça aged in oak barrels of different species...
Chemical composition and sensory characteristics of monodistilled cachaça produced...
Quality of distilled spirit from combined worts of barley malt and sugarcane jui...
Antimicrobial potential of agroindustrial residues on Listeria monocytogenes
Variables related to processing of dehydrated whole cherry tomatoes in adiabatic...
Quality system implementation in sensory analysis laboratory based in good practices...
Metabolics profile excrected by Lactobacillus isolated from industrial ethanol production...
Potential of acerola (Malpighia emarginata) metabolites as antioxidants in different...
Antioxidant activity of vegetable extracts: study of extraction conditions and evaluation...
Microbiological conditions of sandwiches (hot dogs) acquired from street vendors,...
Results: Displaying 10 of 424 on page 13 of 43
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