 | Up a level |
Sobrinho S. S., . and Costa L. L., . and Gonçalves C. A. A., . and Campagnol P. C. B., . Emulsified cooked sausages enriched with flour from ora-pro-nobis leaves (Pereskia aculeata Miller). pp. 318-323. ISSN 22317546
Costa L. L., . and Gonçalves M. C. S., . and Santos S. G. P., . and Vargas F. C., . and Pereira G. C. A., . and Arantes-Pereira L., . Jambolo extracts as synthetic additive substitutes in fresh chicken sausage during cold storage. pp. 811-817. ISSN 2231-7546
Cruz V. A., . and Gonçalves C. A. A., . and Masson G. A., . and Alvarez M. C., . and Costa L. L., . and Mesquita M. S., . and Ferreira E. N., . Manufacturing of Formosa papaya (Carica papaya L.) jam containing different concentrations of dehydrated papaya seed flour. pp. 849-857. ISSN 2231-7546
