Transglutaminase e albumina de ovo em reestruturados cozidos congelados de frango

by Márcio Aurélio de Almeida
Published 2011

Micro-organismos bioprotetores em salames com baixo teor de sal e seus efeitos sobre a qualidade global e sensorial

by Marcio Aurelio de Almeida
Published 2015

Sensory and physicochemical characteristics of low sodium salami

by Marcio Aurelio de Almeida, Nilda Doris Montes Villanueva, Jair Sebastião da Silva Pinto, Erick Saldaña, Carmen J. Contreras-Castillo
Published 2016-08-01

Are sensory attributes and acceptance influenced by nutritional and health claims of low-sodium salami? Preliminary study with Brazilian consumers

by Marcio Aurélio de Almeida, Nilda Doris Montes Villanueva, Erick Saldaña, Jair Sebastião da Silva Pinto, Carmen J. Contreras - Castillo
Published 2017-01-01

Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids

by Erick Saldaña, Ana Lúcia da Silva Corrêa Lemos, Miriam Mabel Selani, Fernanda Papa Spada, Marcio Aurélio de Almeida, Carmen Josefina Contreras-Castillo
Published 2015-12-01