MONITORAMENT OF FUNGI IN CORN, GRITS AND CORN MEAL
MÁRCIA, B.A.; LÁZZARI, F.A.
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PHYSICO-CHEMICAL EFFECTS OF ADDITION RECONSTITUTED MILK AN "MINAS FRESCAL"CHEESEMAKING
SABOYA, Luciana Viriato; OLIVEIRA, Antonio Joaquim; FURTADO, Múcio Mansur; SPADOTI, Leila Maria
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QUALITY EVALUATION OF BUTTERS COMMERCIALIZED IN RIO DE JANEIRO STATE
AUGUSTA, Ivanilda M.; SANTANA, Djalva M.N.
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ENZYMATIC ACTIVITY OF MICROORGANISMS ISOLATED FROM YAM BEAN LEGUME (Pachyrhizus erosus L. Urban)
STAMFORD, Tânia L. Montenegro; ARAÚJO, J. Magali; STAMFORD, N. Pereira
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INFLUENCE OF MACERATING ENZYMES IN THE PRODUCTION OF "PUBA"
MENEZES, Tobias José Barreto de; SARMENTO, Silene Bruder Silveira; DAIUTO, Érica Regina
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DISTILLATION INFLUENCE ON THE COMPOSITION AND SENSORIAL QUALITY OF SUGAR CANE DISTILLED BEVERAGE
BOZA, Yolanda; HORII, Jorge
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SENSORY ANALYSIS OF A MODEL SYSTEM USING 5'-IMP AND CYSTEINE AT DIFFERENT pH
MADRUGA, Marta Suely; MOTTRAM, Donald S.
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EFFECT OF PRE-DRYING ON THE DRIPPING LOSS OF FROZEN/THAWED MANGO SLICES
RESENDE, Eder Dutra; KIECKBUSCH, Theo Guenter
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EFFECTS OF THE BOS INDICUS GENOTYPE ON CALPASTATIN ACTIVITIY AND TEXTURE OF BEEF FROM STEERS SLAUGHTERED IN THE SOUTH OF BRAZIL
RUBENSAM, Jane M.; FELÍCIO, Pedro E. de; TERMIGNONI, Carlos
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ACCUMULATION OF CADMIUM BY Saccharomyces cerevisiae FERMENTING MUST OF SUGAR-CANE
SILVA, S.M.G. da; PRADO-FILHO, L.G. do
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HAMBURGERS FORMULATES WITH FISH PROTEIN BASE
SIMÕES, D.R.S.; PEDROSO, M.A.; AUGUSTO RUIZ, W.; ALMEIDA, T.L.
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CAFFEINE CONTENT OF COMMERCIAL BRAZILIAN COFFEE
CAMARGO, M.C.R.; TOLEDO, M.C.F.
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OAT (Avena sativa L.) b -GLUCAN CONCENTRATION IN DIFFERENT PROCESSING STAGES
DE SÁ, Roberta Marins; DE FRANCISCO, Alicia; SOARES, Fernando C. T.
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COMPOSITION, NITROGEN FRACTIONS AND PHYSICO-CHEMICAL CHARACTERISTICS OF SAANEN GOATS MILK: SOUTHEASTERN REGION, BRAZIL
PRATA, L.F.; RIBEIRO, A.C.; REZENDE, K.T.; CARVALHO, M.R.B.; RIBEIRO, S.D.A.; COSTA, R.G.
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STABILITY OF OILS HEATED BY MICROWAVE: UV - SPECTROPHOTOMETRIC EVALUATION
VIEIRA, Thais M. F. S.; REGITANO-DARCE, Marisa A. B.
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LIQUID SMOKING OF BLUE FISH (Pomatomus saltatrix): EFFECTS OF PROCESSING ON THE CHEMICAL AND MICROBIOLOGICAL PROPERTIES
GONÇALVES, Alex Augusto; PRENTICE-HERNÁNDEZ, Carlos
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IDENTITY AND QUALITY INDEX EVALUATION OF OLIVE OIL - PROPOSED TO BRAZILIAN LAWS ATUALIZATION
PEIXOTO, Eliane R.M.; SANTANA, Djalva M.N.; ABRANTES, Shirley
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A RELATIVITY SIMPLE AND RAPID METHOD OF THERMAL DESTRUCTION OF YEATS CELLS
BORZANI, Walter; TROJANO, Ana C.R.A.; VILLEN, Rafael A.
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PREDICTION OF WATER ACTIVITY AND RELATIOSHIP BETWEEN WATER ACTIVITY AND FREEZING POINT DEPRESSION OF FRUIT JUICE
MOURA, Silvia Cristina Sobottka Rolim de; HUBINGER, Miriam Dupas; VITALI, Alfredo de Almeida
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HISTAMINE LEVELS AND PHYSICO-CHEMICAL AND SENSORY QUALITY OF FROZEN FISH FILLET
SOARES, Valéria F. M.; VALE, Silvana R.; JUNQUEIRA, Roberto G.; GLÓRIA, M. Beatriz A.
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