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1
Impacts of changes in the brazilian meat exports on the brazilian economy
Impacts of changes in the brazilian meat exports on the brazilian economy
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Impacts of changes in the brazilian meat exports on the brazilian economy

F M M Bliska Joaquim José Martins Guilhoto 1960-; International Congress of Meat Science and Technology (45. 1999 Yokohama)

Proceedings Yokohama : Japan Society for Meat Science and Technology, 1999

Yokohama Japan Society for Meat Science and Technology 1999

Localização: ESALQ - Biblioteca LES    (PI 1045276 ) e outros locais(Acessar)

2
Effect of two methods of heating hot water and steam, in the parameters of quality of Semitendinosus muscles
Effect of two methods of heating hot water and steam, in the parameters of quality of Semitendinosus muscles
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Effect of two methods of heating hot water and steam, in the parameters of quality of Semitendinosus muscles

M. da Silva Carmem Josefina Castillo Contreras; E Ortega; International Congress of meat Science and Technology (51. 2005 Baltimore, Maryland)

Book of abstracts Baltimore, 2005

Baltimore 2005

Localização: ESALQ - Biblioteca Central    (PI 1459560 ) e outros locais(Acessar)

3
Structural observation on charquis , salted and intermediate moisture meat products
Structural observation on charquis , salted and intermediate moisture meat products
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Structural observation on charquis , salted and intermediate moisture meat products

T M B Biscontini Massami Shimokomaki; S. F Oliveira; T M T Zorn; International Congress of Meat Science and Technology (42. 1996 Lillehammer)

Proceedings 1996

Lillehammer 1996

Item não circula. Consulte sua biblioteca.(Acessar)

4
The utilization of modified atmosphere packaging (MAP) associated with oxygen scavengers to prevent the transient discoloration of rump and striploin steaks
The utilization of modified atmosphere packaging (MAP) associated with oxygen scavengers to prevent the transient discoloration of rump and striploin steaks
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

The utilization of modified atmosphere packaging (MAP) associated with oxygen scavengers to prevent the transient discoloration of rump and striploin steaks

A. Venturini Carmem Josefina Castillo Contreras; C Sarantopoulos; International Congress of meat Science and Technology (51. 2005 Baltimore, Maryland)

Book of abstracts Baltimore, 2005

Baltimore 2005

Localização: ESALQ - Biblioteca Central    (PI 1459485 ) e outros locais(Acessar)

5
Lactobacillus acidophilus and Bifidobacterium lactis microencapsulated in dry fermented sausage
Lactobacillus acidophilus and Bifidobacterium lactis microencapsulated in dry fermented sausage
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Lactobacillus acidophilus and Bifidobacterium lactis microencapsulated in dry fermented sausage

Juliana Nogueira Ruiz Daniela de Lara Pedroso; Carmen Silvia Fávaro-Trindade; Carmen Josefina Contreras Castillo; International Congress of Meat Science and Technology (58. 2012 Montreal)

Proceedings ICoMST Montreal, 2012

Montreal 2012

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2012 Lac ) e outros locais(Acessar)

6
Microbiological and sensory properties of fresh beef steaks under low carbon monoxide with or without oxigen
Microbiological and sensory properties of fresh beef steaks under low carbon monoxide with or without oxigen
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Microbiological and sensory properties of fresh beef steaks under low carbon monoxide with or without oxigen

A. C. Venturini J. A Faria; Carmen Josefina Contreras Castillo; Cláudio Rosa Gallo; International Congress of Meat Science and Technology (53. 2007 Beijing, China)

Proceedings Beijing : China Agricultural University Press, 2007

Beijing China Agricultural University Press 2007

Localização: ESALQ - Biblioteca Central    (PI 1625791 ) e outros locais(Acessar)

7
Effect of two cooking metods - hot water and steam - on the quality parameters of semitendinosus muscles
Effect of two cooking metods - hot water and steam - on the quality parameters of semitendinosus muscles
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Effect of two cooking metods - hot water and steam - on the quality parameters of semitendinosus muscles

Marielen de Lima Silva Carmem Josefina Castillo Contreras; Edwin Moisés Marcos Ortega; International Congress of Meat Science and Technology (51. 2005 Baltimore, Maryland, USA)

Exploring the wide wordl of meat ; Proceedings - Research Posters Baltimore ; 2005

Baltimore 2005

Localização: ESALQ - Biblioteca Central    (PI 1576092 ) e outros locais(Acessar)

8
The utilization of modified atmospheric-packaging (MAP) associated with oxigen scavengers to prevent the transient discoloration of rump and striploin steaks
The utilization of modified atmospheric-packaging (MAP) associated with oxigen scavengers to prevent the transient discoloration of rump and striploin steaks
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

The utilization of modified atmospheric-packaging (MAP) associated with oxigen scavengers to prevent the transient discoloration of rump and striploin steaks

A. C. Venturini Carmem Josefina Castillo Contreras; C. I. G. L Sarantopoulos; International Congress of Meat Science and Technology (51. 2005 Baltimore, Maryland, USA)

Exploring the wide wordl of meat ; Proceedings - Research Posters Baltimore ; 2005

Baltimore 2005

Localização: ESALQ - Biblioteca Central    (PI 1576126 ) e outros locais(Acessar)

9
The effect of sodium chloride content and temperature on Pintado fish (Pseudoplatystoma corruscans) meat isotherms
The effect of sodium chloride content and temperature on Pintado fish (Pseudoplatystoma corruscans) meat isotherms
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

The effect of sodium chloride content and temperature on Pintado fish (Pseudoplatystoma corruscans) meat isotherms

Ana Lúcia Gabas Vânia Regina Nicoletti Telis; Pedro Fernando Romanelli; Javier Telis Romero; International Congress of Meat Science and Technology (49. 2003 Campinas, SP); Brazilian Congress of Meat Science and Technology (2nd 2003 Campinas, SP)

Proceedings Campinas, 2003

Campinas 2003

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2003 Eff ) e outros locais(Acessar)

10
Curing of mechanically separated layer hens meat and its effect on the lipuid oxidation of a bologna-type sausage
Curing of mechanically separated layer hens meat and its effect on the lipuid oxidation of a bologna-type sausage
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Curing of mechanically separated layer hens meat and its effect on the lipuid oxidation of a bologna-type sausage

M. A. Trindade P. E. de Felicio; Carmen Josefina Contreras Castillo; International Congress of Meat Science and Technology (49th 2003 Campinas, SP); Brazilian Congress of Meat Science and Technology (2nd 2003 Campinas, SP)

Campinas, 2003

Campinas 2003

Localização: ESALQ - Biblioteca Central    (PI 1363971 ) e outros locais(Acessar)

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