publishing year | previous | first author | document title |
---|---|---|---|
2020 | Food Science and Technology | LÓPEZ, Ana Maria Queijeiro | Pink and white shrimps from the Brazilian coast: pigment identification, antioxidant activity and microbial quality under different freezing-times |
2008 | Food Science and Technology | Salán, Eduardo Oliveira | Tratamento térmico de mexilhões Perna perna como forma de assegurar a qualidade: avaliação do crescimento de Bacillus cereus e de Staphylococcus aureus |
2019 | Food Science and Technology | LIRA, Giselda Macena | Chemical interaction between white onion, as natural antioxidant, on shrimp stored under freezing |
2007 | Food Science and Technology (Campinas) | Santos, Fabiana Lindenberg dos | Effect of Supplying Food Complemented with Linseed on the Chemical Composition of Malaysian Shrimp (Macrobrachium rosenbergii) |
2008 | Food Science and Technology (Campinas) | Ogawa, Masayoshi | Technological improvements in mangrove crab meat processing |