Search Results - Henriques Lourenço, Lúcia de F

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  1. 1
    Influence of grilling pretreatment and optimization of sous vide processing parameters on the physicochemical and microbiological quality of pirarucu fillet

    Influence of grilling pretreatment and optimization of sous vide processing parameters on the physicochemical and microbiological quality of pirarucu fillet by Pino Hernández, Enrique, Costa, Wanessa Almeida da, Araujo, Eder A. Furtado, Villa, Pedro M., Lourenço, Lúcia de F. Henriques, Junior, Raul de Carvalho

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  2. 2
    Evaluation of muscle cuts of pirarucu (Arapaima gigas) and sous vide product characterization and quality parameters

    Evaluation of muscle cuts of pirarucu (Arapaima gigas) and sous vide product characterization and quality parameters by Pino-Hernández, Enrique, de Carvalho Júnior, Raúl N, Barata Alves, Rafaela C, Peixoto Joele, Maria Regina S, da Silva e Silva, Natácia, Costa da Silva, Elen V, Henriques Lourenço, Lúcia de F

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  3. 3
    Development and optimization of biodegradable fish gelatin composite film added with buriti oil

    Development and optimization of biodegradable fish gelatin composite film added with buriti oil by Da Silva E Silva, Natácia, Pino Hernández, Enrique José Gregorio, Da Silva Araújo, Cleidiane, Peixoto Joele, Maria Regina Sarkis, Lourenço, Lúcia de Fátima Henriques

    Published in CYTA: journal of food
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