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Food Science and Technology

  
 
Results: Displaying 10 of 403 on page 10 of 41
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Name
Title
Area
Document
Colleges
Year
Use of solid-liquid extraction with low temperature partitioning for extraction of...
Detection of the origin of the fat ingredients in Brazilian soft cheeses (requeijões)...
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,...
The school and food consumption of adolescentsregistered in brazilian public sch...
Aflatoxins: occurence, distribution and estimate of ingestion through processed peanut...
Comparative evaluation of reductase test and total aerobic microrganisms counting...
Chemical and sensory quality of cachaças produced from the recycling of commercial...
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Results: Displaying 10 of 403 on page 10 of 41
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