Ciencia y Tecnología de los Alimentos
Resultados: Listando 10 de 419 en la página 31 de 42
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Development of fermented milk drink base with acid whey: physicochemical and rheological...
Effect of the substrate and the cell treatment conditions on the ethanolic fermentation...
Characterization of wild yeasts of Saccharomyces cerevisiae isolated from fermentative...
Incidence of Salmonella spp. in persimmon (Diospyrus kaki) and growth of S. Enteritidis...
High-oxygen modified atmosphere package improves color stability of Longissimus lumborum...
Nutrient and energy intakes of students: contrasts between different brazilian m...
Effects of dietary fat source on beef quality
Development and characterization of beef burger added with micronized salt and long-chain...
Microbiological quality of milk and ice cream of a small industry of the district...
Impact of the COVID-19 pandemic on food services: changes and trends
Resultados: Listando 10 de 419 en la página 31 de 42