Ciencia y Tecnología de los Alimentos
Resultados: Listando 10 de 426 en la página 41 de 43
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Quality of minimally processed Formosa papaya using edible coatings
Subsidies for implementation of the Hazard Analysis System and Critical Points of...
Listeria monocytogenes in 'Fuyu' and 'Rama Forte' persimmon (Diospyros kaki): incidence...
Characteristics of grains and starch of different quinoa cultivar (Chenopodium quinoa...
The schooled model in National Scholl Lunch Program of Goiás State
Bioaccessibility of phenolic compounds and minerals in common bean (Phaseolus vulgaris...
Masterpack system with modified atmosphere (100% CO2) and oxygen scavengers to extend...
Butter biscuits free of added sugar produced partially with pulp and seeds of ja...
Potentiality of eucalyptus for storage or aging of cachaça
Bacterial properties of green propolis bacteria contaminants on the ethanol ferm...
Resultados: Listando 10 de 426 en la página 41 de 43
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