Showing 1 - 6 results of 6 for search 'Ana Paula de Souza Rezer', query time: 0.08s Refine Results
  1. 1
    Physico-chemical characteristics and sensory acceptance of Italiantype salami with canola oil addition
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  2. 2
    Características físico-químicas de embutido curado fermentado com adição de carne de avestruz associada à de suíno Physico-chemical characteristics of fermented cured sausage with the addition of ostrich meat associated to pork meat
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  3. 3
    Atividade antioxidante e antimicrobiana in vitro de extratos de caqui (Diospyros kaki L.) cultivar Rama Forte In vitro antioxidant and antimicrobial properties of persimmon (Diospyros kaki L. cv. Rama Forte) extracts
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  4. 4
    Salame tipo italiano elaborado com culturas starters nativas Fermented italian sausage elaborated with native starter cultures
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  5. 5
    Aceitação sensorial e caracterização de frozen yogurt de leite de cabra com adição de cultura probiótica e prebiótico Sensorial acceptance and characterization of goat's milk frozen yogurt with addition of probiotic culture and prebiotic
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  6. 6
    Emprego de soro de leite líquido na elaboração de mortadela Employment of fluid whey in the elaboration of mortadela
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