publishing year | previous | first author | document title |
---|---|---|---|
2020 | Food Science and Technology | SCHUH, Vanessa | Evaluation of the microbiological quality of minimally processed vegetables |
2009 | Ciência e Agrotecnologia | Paula, Nélio Ranieli Ferreira de | Quality of fresh-cut produce commercialized on supermarket shelves in the cities of Lavras-MG, Brasília-DF, and São Paulo-SP |
2014 | Food Science and Technology (Campinas) | Pereira, Giuliana de Moura | Effect of modified atmosphere applied to minimally processed radicchio (Cichorium intybus L.) submitted to different sanitizing treatments |
2007 | Food Science and Technology (Campinas) | Srebernich, Silvana Mariana | Using chlorine dioxide and peracetic acid as substitutes for sodium hypocloride in the sanitization of minimally processed green seasoning |
2019 | Brazilian Journal of Food Technology | Schirmer, Melissa | Importância da capacitação no controle da qualidade higiênico-sanitária em saladas de alface servidas em creches |