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Search on :	PIRES, IVY SCORZI CAZELLI [Author]
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PIRES, Ivy Scorzi Cazelli et al. Composição centesimal, perdas de peso e maciez de lombo (longissimus dorsi) suíno submetido a diferentes tratamentos de congelamento e descongelamento. Rev. Nutr., Ago 2002, vol.15, no.2, p.163-172. ISSN 1415-5273

· abstract in portuguese | english · text in portuguese

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Dias, Nayane Aparecida Araújo et al. Influence of color on acceptance and identification of flavor of foods by adults. Ciênc. Tecnol. Aliment., June 2012, vol.32, no.2, p.296-301. ISSN 0101-2061

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Pires, Ivy Scorzi Cazelli et al. Composição centesimal e perfil de ácidos graxos da carne de novilho precoce alimentado com lipídios protegidos. Ciênc. Tecnol. Aliment., Dez 2008, vol.28, p.178-183. ISSN 0101-2061

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Pires, Ivy Scorzi Cazelli et al. Qualidade protéica da carne de novilho precoce alimentado com lipídios protegidos. Ciênc. Tecnol. Aliment., Dez 2006, vol.26, no.4, p.799-804. ISSN 0101-2061

· abstract in portuguese | english · text in portuguese

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