Artigos

• EVALUATION OF CADMIUM, LEAD, CHROMIUM AND NICKEL CONTENTS IN BASIC FOOD BASKET

  ELIANE ROSE SERPE ELPO, RENATO JOÃO SOSSELA DE FREITAS

  • PDF (Português (Brasil))

• DETERMINATION OF THE CLARIFIER QUANTITY FOR WINE COLOUR ADEQUACY

  REGINA VANDERLINDE, HONÓRIO DOMINGOS BENEDET

  • PDF (Português (Brasil))

• SENSORY EVALUATION OF PASTRIES FRIED IN SOYBEAN OIL WITH DIFFERENT HEATING TIMES

  PEDRO RAMOS DA COSTA NETO, RENATO JOÃO SOSSELA DE FREITAS, NINA WASZCZYNNSKYJ

  • PDF (Português (Brasil))

• THE HYGIENIC-SANITARY QUALITY OF ICE CREAMS COMMERCIALIZED IN DE SÃO JOSÉ DO RIO PRETO (SP) CITY – BRAZIL

  FERNANDO LEITE HOFFMANN, CRISPIN HUMBERTO GARCIA-CRUZ, TÂNIA MARIA VINTURIM, ZILDA MARLI GONÇALVES SANCHES MAYER

  • PDF (Português (Brasil))

• OPTIMIZATION OF MEDIUM AND CULTURE CONDITIONS IN CITRIC ACID PRODUCTION BY SUBMERGED FERMENTATION

  MÔNICA BEATRIZ KOLICHESKI, CARLOS RICARDO SOCCOL

  • PDF (Português (Brasil))

• MICROBIOLOGICAL ANALYSIS OF WATER (POTABILITY) CONSUMED IN THE PUBLIC SCHOOLS IN THE RESIDENTIAL AREAS OF THE WEST ZONE OF MANAUS – AMAZONAS (BRAZIL)

  JURANDIR CHAVES VASCONCELOS, JOSENILDA SARAIVA DE AQUINO

  • PDF (Português (Brasil))

• FAT REPLACERS

  LYS MARY BILESKI CÂNDIDO, ADRIANE MULINARI CAMPOS

  • PDF (Português (Brasil))