Universidade Federal de Mato Grosso-ko ikertzaileekin lankidetzan egindako argitalpenak (2)

2024

  1. Effect of processing (cutter versus continuous emulsifier) and sodium reduction on the physicochemical properties of bologna sausages

    Journal of the Science of Food and Agriculture, Vol. 104, Núm. 2, pp. 1207-1212

2021

  1. Effects of camu-camu (Myrciaria dubia) powder on the physicochemical and kinetic parameters of deteriorating microorganisms and salmonella enterica subsp. enterica serovar typhimurium in refrigerated vacuum-packed ground beef

    Agriculture (Switzerland), Vol. 11, Núm. 3