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3
... at evaluating the contaminating microorganisms in the processing line of fresh cheese, namely Minas frescal and...
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Article
4
Published 2012
... of DHI was lower after the RV in all subjects, with the average of the DHI before RV was 33.8 and after...
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Master thesis
8
... meat in the processing of a smoked sausage, and to determine its microbial, chemical, sensorial quality...
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Master thesis
15
Subjects: ...Processing Techniques....
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Master thesis
16
Subjects: ...Processing Techniques....
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Master thesis
19
Published 2012
Subjects: ...Vida de prateleira...
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