Action of different agents on lipid oxidation of mechanically deboned chicken meat

by Juliana Bigolin, Cleusa Inês Weber, Alexandre da Trindade Alfaro
Published 2014-12-01

The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production

by Claudia Fieira, João Francisco Marchi, Daiana Marafão, Alexandre da Trindade Alfaro
Published 2018-02-01

Physical and chemical properties of wami tilapia skin gelatin

by Alexandre Da Trindade Alfaro, Gustavo Graciano Fonseca, Evellin Balbinot, Alessandra Machado, Carlos Prentice
Published 2013-09-01

Avaliação reológica e físico-química da gelificação térmica do surimi de jundiá Rheological and physicochemical evaluation of thermal gelling of surimi from silver catfish

by Claudio Rafael Kuhn, Lisiane Mendes Torres, Alexandre da Trindade Alfaro, Carlos Prentice-Hernández, Germano Jorge Dorneles Soares
Published 2008-12-01

Ácidos Orgânicos e Compostos Clorados para Controle de Salmonella spp. em frangos

by Sandra Zabot, Janice Ruschel, Cristiane Michele Marchesi, Alexandre da Trindade Alfaro, Tereza Cristina Rocha Moreira de Oliveira, Elisabete Hiromi Hashimoto
Published 2018-04-01

Application and evaluation of propolis, the natural antioxidant in Italian-type salami

by Cléria Andréia Kunrath, Daniele Cristina Savoldi, João Paulo Fernando Mileski, Cláudio Roberto Novello, Alexandre da Trindade Alfaro, João Francisco Marchi, Ivane Benedetti Tonial