Evaluation of microbiological conditions of wild meats in São Paulo city

Chemical changes in Brazil nuts and co-products: characterisation and strategies...

Food consumption of "Bolsa Família" Program beneficiaries

Protein concentration (phosvitin and lipovitelin) in egg yolks of hens (Gallus gallus)...

Chemical kinetics of the decay of ICUMSA color sugarcane juice by oxidation with...

Product development for convenience: nile tilapia (Oreochromis niloticus) refrigerated...

The study of the factors that condition high acidity in human milk: microbiological...

Characterization and application of fruit byproducts in the development of beef burger...

Grape pomace extract as natural antioxidant in processed chicken meat stored under...

Antioxidant activity of spices extracts and their binary and ternary mixtures on...