Embrapa Pecuaria Sudeste (CPPSE)
URI permanente para esta colecciónhttp://hdl.handle.net/123456789/483690
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Ítem Caracterização de filmes comestíveis bicamada a base de aliáceas e filmes monocamada de alginato produzidos por casting contínuo.FRANCISCO, V. C.; SANTOS, L. B. dos; SILVA, J. F. C. C.; BELETATO, R. M.; CARVALHO, S. C. dos S.; MAURÍCIO, R. A.; AZEREDO, H. M. C. de; NASSU, R. T.Ítem Effect of different packaging on the physico-chemical and microbiological quality of frozen beef burgers.BELETATO, R. M.; FRANCISCO, V. C.; NASSU, R. T.; HAGUIWARA, M. M. H.Ítem Instrumental color stability of frozen beef burgers in different packagings.BELETATO, R. M.; FRANCISCO, V. C.; HAGUIWARA, M. M. H.; MAURICIO, R. A.; AZEREDO, H. M. C. de; NASSU, R. T.Ítem Qualitative analysis of volatile compounds in beef burgers with different types of packaging.FRANCISCO, V. C.; BELETATO, R. M.; AZEREDO, H. M. C. de; HAGUIWARA, M. M. H.; NASSU, R. T.Ítem Sous vide processing: effect of time and temperature on the tenderness of knuckle bovine cuts.CARVALHO, S. C. DOS S.; FRANCISCO, V. C.; SILVA, K. F.; BOGUSZ JUNIOR, S.; NASSU, R. T.Ítem Beef quality from animals raised in three different grazing systems.CARVALHO, S. C. S.; FRANCISCO, V. C.; FURTADO, A. J.; CHAMILETE, S. A. M.; SILVA, K. F.; RODRIGUES, P. H. M.; NASSU, R. T.Ítem Effect of time and temperature on the profile of volatile compounds in beef processed by the Sous Vide method.FRANCISCO, V. C.; SILVA, K. F.; CARVALHO, S. C. S.; BOGUSZ JUNIOR, S.; NASSU, R. T.Ítem Effect of time and temperature on the profile of volatile compounds in beef processed by the sous vide method.FRANCISCO, V. C.; SILVA, K. F.; CARVALHO, S. C. S.; BOGUSZ JR., S.Ítem Volatile compounds profile in aged beef using lipidic sources coatings.NASSU, R. T.; FRANCISCO, V. C.; SOUZA, J. H. R.; PFLANZER, S. B.Ítem Application of the check-all-that-apply (CATA) method in beef produced in three different grazing systems.CARVALHO, S. C. S.; FRANCISCO, V. C.; CHAMILETE, S. A. M.; SILVA, K. F.; SILVA, G. V.; RODRIGUES, P. H. M.; NASSU, R. T.