DOI: http://dx.doi.org/10.5380/cep.v12i2

Table of Contents

Artigos

HYGIENIC-SANITARY QUALITY OF SEASONINGS AND SPICES PRODUCED BY AN INDUSTRY IN SÃO JOSÉ DO RIO PRETO CITY – SP (BRAZIL) FERNANDO LEITE HOFFANN, CRISPIN HUMBERTO GARCIA-CRUZ, TÂNIA MARIA VINTURIN

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EXTRACTION OF BOVINE INTESTINAL FATS BY ENZYMATIC MEDIUM ALVARO MARIO BURIN, PAULO SERGIO GROWOSKI FONTOURA

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CHARACTERIZATION OF “WHITE POINTS” IN GREEN OLIVES EDLEIDE MARIA FREITAS PIRES, CARLOS PIRES DE FREITAS

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INFLUENCE OF BENTONITE IN THE CHEMICAL COMPOSITION OF WINE WHEN USED FOR STABILITY VITOR MANFROI, FIRMINO SPLENDOR, LUIZ A. RIZZON, JÚLIO MENEGUZZO

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PROCESSING AND STABILITY OF PAPAYA PULP (Carica papaya, L.), SOLO CULTIVAR, PRESERVED AT HIGH AND LOW TEMPERATURES ARMANDO BARBOSA BAYMA, ZULEICA BRAGA DE LIMA GUEDES, HUMBERTO FERREIRA ORIÁ, GERALDO SÉRGIO FRANCELINO DE OLIVEIRA

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USE OF THE DINITROSALICYLIC ACID (DNS) METHOD FOR THE DETERMINATION OF CARBOHYDRATES IN DIETETIC FOOD DOLORES TOMIO ODELI, LORENA BENATHAR BOLLOD TAVARES

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ANALYTIC STUDY OF WINE IN THE PROCESSING STAGE AND ITS IMPORTANCE IN THE FINAL PRODUCT QUALITY MAINTENANCE REGINA VANDERLINE, HONÓRIO DOMINGOS BENEDET

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POTENTIAL DAILY INTAKES EVALUATION OF SWEETENERS IN CURITIBA CITY (BRAZIL) SUELY HARUMI IOSHII, MARIA CECÍLIA DE FIGUEIREDO TOLEDO

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