Ciencia y Tecnología de los Alimentos
Resultados: Listando 10 de 369 en la página 9 de 37
Nombre
Título
Área
Documento
Facultad
Año
Evaluation of cook-chill system implementation on foodservice
Development of alternative nutritional formulas for elderly enteral nourishment using...
'Palmer' mango's quality attributes at CEAGESP's Sao Paulo Terminal Market
Quality profile of the pineapple Smooth Cayenne marketed at CEAGESP
Hurdles and potentials in value-added use of peanut and grape by-products as sources...
Prevalence of Listeria monocytogenes, total coliforms and Escherichia coli in raw...
Detection of the origin of the fat ingredients in Brazilian soft cheeses (requeijões)...
Diet and lifestyle: a longitudinal study of college students
Consumption of green tea combined or not with strength training on body composition...
Chemical and functional stability of the bioactive compounds of frozen buriti pulp,...
Resultados: Listando 10 de 369 en la página 9 de 37
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