Mixture design approach for the development of reduced fat lamb patties with carboxymethyl cellulose and inulin

por Guedes‐Oliveira, Juliana M., Costa‐Lima, Bruno R. C., Oliveira, Denize, Neto, Adelino, Deliza, Rosires, Conte‐Junior, Carlos A., Guimarães, Carlos Frederico M.
Publicado 2019

Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour

por Monteiro, Maria Lúcia G., Mársico, Eliane T., Soares, Manoel S., Magalhães, Amanda O., Canto, Anna Carolina V. C. S., Costa-Lima, Bruno R. C., Alvares, Thiago S., Conte, Carlos A.
Publicado 2016

Muscle-specific color stability in fresh beef from grain-finished Bos indicus cattle

por Salim, Ana Paula A. A., Suman, Surendranath P., Canto, Anna C. V. C. S., Costa-Lima, Bruno R. C., Viana, Fernanda M., Monteiro, Maria Lucia G., Silva, Teofilo J. P., Conte-Junior, Carlos A.
Publicado 2019