Showing 1 - 2 results of 2 for search 'SENSORY EVALUATION OF FOOD', query time: 0.88s Refine Results
  1. 1
    Desenvolvimento de filme comestível à base de alginato incorporado do agente antimicrobiano óleo essencial de cravo: aplicação em alimento
    by Igarashi, Maria Crystina
    Published 2010
    “... the multiplication of microorganisms without affecting the sensory characteristics of the food. Therefore, the aims...”
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  2. 2
    Incorporação de antimicrobianos naturais em filme biodegradável à base de alginato para o controle de Listeria monocytogenes em embutido cárneo fatiado
    by Igarashi, Maria Crystina
    Published 2015
    “... the sensory characteristics of the food. The aim of this research were: to determine the minimum inhibitory...”
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