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1. Development of active and biodegradable film of ternary-based for food application
2. INTERACTION OF HEAT TRANSFER METHODS, STORAGE TEMPERATURE AND PACKAGING ATMOSPHERE ON QUALITY OF PROCESSED CHICKEN MEAT
3. Food safety and food security through predictive microbiology tools: a short review
4. Topinambur (the Jerusalem artichoke): Nutritional value and its application in food products: An updated treatise
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