1. Instituto de Tecnologia de Alimentos

Navegando por Assunto Food quality

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Data do documentoTítuloAutor(es)
2014Cadmium and lead levels consumed by patients with oral hospital diets prescriptionsSá, Júlia S. Manzoli de; et al.; ; ; ; ; ; ; ;
2014Comparison and application of near-infrared (NIR) and mid-infrared (MIR) spectroscopy for determination of quality parameters in soybean samplesFerreira, D.S.; et al.; ; ; ; ; ; ; ;
2011Effect of the Gamma Radiation Dose Rate on Psychrotrophic Bacteria, Thiobarbituric Acid Reactive Substances, and Sensory Characteristics of Mechanically Deboned Chicken MeatBrito, Poliana P.; et al.; ; ; ; ; ; ; ;
2017Risk estimation to human health caused by the mercury content of Sushi and Sashimi sold in Japanese restaurants in BrazilAlves, Jeanne Clécia; et. al.; ; ; ; ; ; ; ;
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