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Comparison of Ozone and Chlorine in Low Concentrations as Sanitizing Agents of Chicken Carcasses in the Water Immersion Chiller
Comparison of Ozone and Chlorine in Low Concentrations as Sanitizing Agents of Chicken Carcasses in the Water Immersion Chiller
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Comparison of Ozone and Chlorine in Low Concentrations as Sanitizing Agents of Chicken Carcasses in the Water Immersion Chiller

TRINDADE, Marco Antonio ; MITSUI KUSHIDA, Marta ; MONTES VILLANUEVA, Nilda D ; DOS SANTOS PEREIRA, David Uenaka ; DE OLIVEIRA, Celso Eduardo Lins

Journal of food protection, 2012-06, Vol.75 (6), p.1139-1143 [Periódico revisado por pares]

Des Moines, IA: International Association for Food Protection

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2
Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger
Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger
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Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger

Patinho, Iliani ; Selani, Miriam Mabel ; Saldaña, Erick ; Bortoluzzi, Ana Clara Teixeira ; Rios-Mera, Juan Dario ; da Silva, Claudia Maria ; Kushida, Marta Mitsui ; Contreras-Castillo, Carmen J.

Meat science, 2021-02, Vol.172, p.108307-108307, Article 108307 [Periódico revisado por pares]

Elsevier Ltd

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3
Development of Quality Index Method (QIM) scheme for Acoupa weakfish (Cynoscion acoupa)
Development of Quality Index Method (QIM) scheme for Acoupa weakfish (Cynoscion acoupa)
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Development of Quality Index Method (QIM) scheme for Acoupa weakfish (Cynoscion acoupa)

Billar dos Santos, Ana Paula ; Kushida, Marta Mitsui ; Viegas, Elisabete Maria Macedo ; Lapa-Guimarães, Judite

Food science & technology, 2014-06, Vol.57 (1), p.267-275 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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