Technologie Alimentaire
Résultats: Montrant 10 de 132 à l'page 7 de 14
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Construction and tests of a microrganism spore thermal treatment chamber
Tyrosine concentration as indicator of yogurt quality and ev aluation of yogurt physical-chemical...
Oxidative stability of Brazil nut (Bertholletia excelsa) crude oil
Influence of cellulase, pectinase and hemicellulase on the texture of hearts palm...
Anaerobic digestion utilizing cheese whey
Patulin occurrence in apple products (Pirus malus L.)
Citric acid production by Aspergillus niger from manipueira, a manioc liquid r...
The use of immobilized Bacillus subtilis and Saccharomyces cerevisiae cells for starch...
Propose of classification to the fermented cassava starch
Utilization of cheese whey to produce methane
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