Artigos

• INFLUENCE OF CALCIUM CONCENTRATION ON ENZYME COAGULATED OF MILK

  HONÓRIO DOMINGOS BENEDET

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  DOI: https://doi.org/10.5380/cep.v4i2.15174

• INDUSTRIAL USE OF APPLE PRODUCTION DROSSES

  JUAN MANUEL BERASAIN

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  DOI: https://doi.org/10.5380/cep.v4i2.15175

• COMPARATIVE STUDY OF METHOD FOR DETERMINATION OF FAT LEVEL IN MEAT-BASED PRODUCTS

  CLAUDIA MARIA DE LIMA COELHO, LÍDIA MARIA BASSO, MARIA CLAUDIA NOVO LEAL

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  DOI: https://doi.org/10.5380/cep.v4i2.15176

• STUDY OF PASSION FRUIT (PassifIora eduIis f. fIa vicarva Deg.) BY-PRODUCTS: I. PHYSICOCHEMICAL CHARACTERISTICS OF SEEDS AND SKIN

  MARCO ANTONIO NOBRE PONTES, LUCIANO FLÁVIO F. DE HOLANDA, HUMBERTO FERREIRA ORIÁ, MARIA ÂNGELA THOMAZ BARROSO

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  DOI: https://doi.org/10.5380/cep.v4i2.15177

• METHODOLOGIES FOR ACCEPTABILITY TESTS IN PASTE PRODUCTS

  CLAUDIA SEELY ROCCO, MARIA REGINA AMADEO GÔNGORA, MARIA HELENA MARIN

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  DOI: https://doi.org/10.5380/cep.v4i2.15178

• RECOVERY BY ULTRAFILTRATION OF WHEY PROTEIN FOR CHEESE PRODUCTION

  ANA MARIA DE MATTOS JULIANO, JOSÉ CARLOS CUNHA PRESTES, ADEMAR D. M. TURRANO

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  DOI: https://doi.org/10.5380/cep.v4i2.15179

• DECOLOURIZATION OF DAIRY DRINKS ARTIFICIALLY COLOURED. ACTION OF THERMODURIC LACTIC ACID BACTERIA

  MARIA LENITA DE ROSSO

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  DOI: https://doi.org/10.5380/cep.v4i2.15180