Artigos

• SENSORY SCALE FOR EVALUATION OF FISH FRESHNESS STORED IN ICE

  MARIA ISABEL QUEIROZ, ROSA OLIVEIRA TREPTOW, ELISA GARCIA QUEIROZ

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  DOI: https://doi.org/10.5380/cep.v11i2.14278

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

  IVALDO NIDIO SITONIO TRIGUEIRO, MARILENE DE VUONO CAMARGO PENTEADO

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  DOI: https://doi.org/10.5380/cep.v11i2.14279

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

  AGNES DE PAULA SCHEER, HILMAR ADELBERT JOHANN FUGMANN

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  DOI: https://doi.org/10.5380/cep.v11i2.14280

• 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

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  DOI: https://doi.org/10.5380/cep.v11i2.14281

• SENSORY CHARACTERISTICS OF SOME VARIETIES OF APPLE CULTIVATED IN BRAZIL

  PAULO SERGIO GROWOSKI FONTOURA, RENATO JOÃO SOSSELA DE FREITAS

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  DOI: https://doi.org/10.5380/cep.v11i2.14282

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

  LORENA B. B. TAVARES, JOICE A. GARCIA

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  DOI: https://doi.org/10.5380/cep.v11i2.14283

• MICROBIOLOGICAL QUALITY EVALUATION OF GAME BIRDS

  CRISTINA PAIVA DE SOUSA, ANTONIO WILLIAM OLIVEIRA LIMA

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  DOI: https://doi.org/10.5380/cep.v11i2.14284

• FOOD ADDITIVES

  SILA MARY RODRIGUES FERREIRA, LILIANE CAMARGO

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  DOI: https://doi.org/10.5380/cep.v11i2.14285