Search Results - Sociedade Brasileira de Cin̊cia e Tecnologia de Alimentos
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1
Effects of carbon monoxide treatment before vacuum packaging on the physical parameters and consumer evaluations of raw beef
Other Authors: “…Sociedade Brasileira de Cin̊cia e Tecnologia de Alimentos…”
Effects of carbon monoxide treatment before vacuum packaging on the physical parameters and consumer evaluations of raw beef
Book -
2
Applying life cycle management to colombian cocoa production
Other Authors: “…Sociedade Brasileira de Cin̊cia e Tecnologia de Alimentos…”
Applying life cycle management to colombian cocoa production
Book -
3
Safety criteria for the acquisition of meat in brazilian university restaurants
Other Authors: “…Sociedade Brasileira de Cin̊cia e Tecnologia de Alimentos…”
Safety criteria for the acquisition of meat in brazilian university restaurants
Book -
4
Estimation of the shelf life of pezik pickles using Weibull hazard analysis
Other Authors: “…Sociedade Brasileira de Cin̊cia e Tecnologia de Alimentos…”
Estimation of the shelf life of pezik pickles using Weibull hazard analysis
Book -
5
Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation
Other Authors: “…Sociedade Brasileira de Cin̊cia e Tecnologia de Alimentos…”
Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation
Book -
6
Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate
Other Authors: “…Sociedade Brasileira de Cin̊cia e Tecnologia de Alimentos…”
Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate
Book -
7
The influence of peeling and type of drying on chemical and sensorial analysis of organic coffee
Other Authors: “…Sociedade Brasileira de Cin̊cia e Tecnologia de Alimentos…”
The influence of peeling and type of drying on chemical and sensorial analysis of organic coffee
Book