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| publishing year | previous | first author | document title |
|---|---|---|---|
| 2011 | Brazilian Journal of Food Technology | Bertolin, Telma Elita | Phycocyanin, tocopherol and ascorbic acid in the prevention of lipid oxidation in jerked beef |
| 2021 | Food Science and Technology | DIAS, Victor Hugo de Luna | Dried pork meat with different levels of salting |
| 2017 | Acta Scientiarum. Animal Sciences | Luz, Patrícia Aparecida Cardoso da | Características químico-físicas da carne bubalina (Bubalus bubalis) submetida a diferentes tempos de maturação |