Search Results - FORALOSSO, Fabiana Bortolini

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    Evaluation of the microbiological quality of minimally processed vegetables

    Evaluation of the microbiological quality of minimally processed vegetables by SCHUH, Vanessa, SCHUH, Janaína, FRONZA, Nei, FORALOSSO, Fabiana Bortolini, VERRUCK, Silvani, VARGAS JUNIOR, Alvaro, SILVEIRA, Sheila Mello da

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    Evaluation of the microbiological quality of minimally processed vegetables

    Evaluation of the microbiological quality of minimally processed vegetables by SCHUH, Vanessa, SCHUH, Janaína, FRONZA, Nei, FORALOSSO, Fabiana Bortolini, VERRUCK, Silvani, VARGAS JUNIOR, Alvaro, SILVEIRA, Sheila Mello da

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  3. 3
    Basil, marjoram, nutmeg and oregano essential oils as natural preservatives of Quark-type cheese

    Basil, marjoram, nutmeg and oregano essential oils as natural preservatives of Quark-type cheese by SCHUH, Janaina, BATISTELI, Paola, GARGETTI, Anariê, ZAPPAROLI, Anaeli, BALSAN, Thalia Indara, GILIOLI, Andressa, ZANETTI, Vanessa Cortina, FORALOSSO, Fabiana Bortolini, VARGAS JUNIOR, Álvaro, FRONZA, Nei, VERRUCK, Silvani, SILVEIRA, Sheila Mello da

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  4. 4
    Biodegradable Duo-functional Active Film: Antioxidant and Antimicrobial Actions for the Conservation of Beef

    Biodegradable Duo-functional Active Film: Antioxidant and Antimicrobial Actions for the Conservation of Beef by Júnior, Alvaro Vargas, Fronza, Nei, Foralosso, Fabiana Bortolini, Dezen, Diógenes, Huber, Eduardo, dos Santos, João Henrique Zimnoch, Machado, Ricardo Antônio Francisco, Quadri, Mara Gabriela Novy

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  5. 5
    Use of Duo-Functional PVC Film for Conservation of Minimally Processed Apples

    Use of Duo-Functional PVC Film for Conservation of Minimally Processed Apples by Foralosso, Fabiana Bortolini, Fronza, Nei, dos Santos, João Henrique Zimnoch, Capeletti, Larissa Brentanho, Quadri, Mara Gabriela Novy

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