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Monalisa Pereira Dutra

Universidade Federal de Lavras

9

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Selection of a chitosan gelatin-based edible coating for color preservation of beef in retail display.

2016 Meat Science
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TECHNOLOGICAL AND SENSORY QUALITY OF RESTRUCTURED LOW-FAT COOKED HAM CONTAINING LIQUID WHEY Características tecnológicas e sensoriais de apresuntados com baixo teor de gordura elaborados com soro de leite

2012
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Technological and sensory quality of restructured low-fat cooked ham containing liquid whey

2012 Ciencia E Agrotecnologia
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Radiação gama e tempo de armazenamento sobre a oxidação lipídica, cor objetiva, pigmentos heme e nitrito residual de mortadelas elaboradas com diferentes níveis de nitrito

2011 Ciencia Rural
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