Artigos

• SENSORY SCALE FOR EVALUATION OF FISH FRESHNESS STORED IN ICE

  MARIA ISABEL QUEIROZ, ROSA OLIVEIRA TREPTOW, ELISA GARCIA QUEIROZ

  • PDF (Português (Brasil))

• PHYSICAL, CHEMICAL CHARACTERISTICS AND OXIDATION STATE OF BRAZILIAN PALM OILS

  IVALDO NIDIO SITONIO TRIGUEIRO, MARILENE DE VUONO CAMARGO PENTEADO

  • PDF (Português (Brasil))

• STUDY OF ACID ADDITION EFFECT IN SOLUBILITY INDEX IN EXTRUDED CORN GRITS WATER

  AGNES DE PAULA SCHEER, HILMAR ADELBERT JOHANN FUGMANN

  • PDF (Português (Brasil))

• MICROBIOLOGICAL QUALITY OF SOFT DRINKS COMMERCIALIZED IN SÃO JOSÉ DO RIO PRETO – SP REGION (BRAZIL)

  FERNANDO LEITE HOFFMANN, CRISPIN HUMBERTO GARCIA CRUZ, TÂNIA MARIA VINTURUN, ROSINÊS LUCIANA DA MOTTA

  • PDF (Português (Brasil))

• SENSORY CHARACTERISTICS OF SOME VARIETIES OF APPLE CULTIVATED IN BRAZIL

  PAULO SERGIO GROWOSKI FONTOURA, RENATO JOÃO SOSSELA DE FREITAS

  • PDF (Português (Brasil))

• OCCURRENCE OF FECAL COLIFORM AND Escherichia coli IN COLONIAL CHEESE COMMERCIALIZED IN BLUMENAU, SANTA CATARINA STATE (BRAZIL)

  LORENA B. B. TAVARES, JOICE A. GARCIA

  • PDF (Português (Brasil))

• MICROBIOLOGICAL QUALITY EVALUATION OF GAME BIRDS

  CRISTINA PAIVA DE SOUSA, ANTONIO WILLIAM OLIVEIRA LIMA

  • PDF (Português (Brasil))

• FOOD ADDITIVES

  SILA MARY RODRIGUES FERREIRA, LILIANE CAMARGO

  • PDF (Português (Brasil))