Ciencia y Tecnología de los Alimentos
Resultados: Listando 10 de 413 en la página 9 de 42
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Alcoholic fermentation of molasses with high sugar concentration: effect of wort...
Isolation and identification of compounds presenting antibacterial activity in Brazilian...
Multi-mycotoxin adsorption: review and study of activated carbons
Caffeic acid of phenethyl ester improves the oxidative stress response in animal...
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...
Resultados: Listando 10 de 413 en la página 9 de 42
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