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Francine Gomes Basso Los
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Francine Gomes Basso Los
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Francine Gomes Basso Los
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1
Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometrics
by
Francine
Gomes
Basso
Los
,
Daniel Granato
,
Rosa Cristina Prestes
,
Ivo Mottin Demiate
Published 2014-09-01
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Article
2
Assessing the use of frozen pork meat in the manufacture of cooked ham
by
Francine
Gomes
Basso
LOS
,
Rosa Cristina PRESTES
,
Daniel GRANATO
,
Deise Rosana Silva SIMÕES
,
Silvane Souza ROMAN
,
Ivo Mottin DEMIATE
Published 2016-01-01
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Article
3
Quality evaluation of parmesan-type cheese: a chemometric approach
by
Henrique Jaster
,
Anna Carolina Leonelli Pires de Campos
,
Luciellen Bach Auer
,
Francine
Gomes
Basso
Los
,
Renata Dinnies Santos Salem
,
Luís Antônio Esmerino
,
Alessandro Nogueira
,
Ivo Mottin Demiate
Published 2014-03-01
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