Search Results - Nassu, R.T

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  1. 1
    The effects of feeding flaxseed to beef cows given forage based diets on fatty acids of longissimus thoracis muscle and backfat

    The effects of feeding flaxseed to beef cows given forage based diets on fatty acids of longissimus thoracis muscle and backfat by Nassu, R.T., Dugan, M.E.R., He, M.L., McAllister, T.A., Aalhus, J.L., Aldai, N., Kramer, J.K.G.

    Published in Meat science
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  2. 2
    Effect of α-tocopherol tissue levels on beef quality

    Effect of α-tocopherol tissue levels on beef quality by Nassu, R. T., Dugan, M. E. R., Juárez, M., Basarab, J. A., Baron, V. S., Aalhus, J. L.

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  3. 3
    Microbiological, physico-chemical and sensorial stability of cashew apples (Anacardium occidentale L.) processed by combined methods

    Microbiological, physico-chemical and sensorial stability of cashew apples (Anacardium occidentale L.) processed by combined methods by Mesquita, P.C, Maia, G.A, Souza Filho, M. de S.M. de, Nassu, R.T

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  4. 4
    Effect of fat level in chemical and sensory characteristics of goat meat fermented sausage

    Effect of fat level in chemical and sensory characteristics of goat meat fermented sausage by Nassu, R.T, Gonçalves, L.A.G, Beserra, F.J

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  5. 5
    Use of different starter cultures in processing of goat meat fermented sausages

    Use of different starter cultures in processing of goat meat fermented sausages by Nassu, R.T, Gonçalves, L.A.G, Beserra, F.J

    Published in Ciência rural
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  6. 6
    Development and physico-chemical and sensory characterization of a ham-like cooked product of goat meat

    Development and physico-chemical and sensory characterization of a ham-like cooked product of goat meat by Beserra, F.J, Melo, L.R.R, Rodrigues, M. do C.P, Silva, E.M.C. da, Nassu, R.T

    Published in Ciência rural
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  7. 7
    Salmonella sp., Listeria sp. and higienic sanitary indicator microrganisms in cheeses from Rio Grande do Norte state

    Salmonella sp., Listeria sp. and higienic sanitary indicator microrganisms in cheeses from Rio Grande do Norte state by Feitosa, T, Borges, M. de F, Nassu, R.T, Azevedo, E.H.F. de, Muniz, C.R

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  8. 8
    Influence of concentration and proportion fruit:syrup in the osmotic dehydration of processed bananas

    Influence of concentration and proportion fruit:syrup in the osmotic dehydration of processed bananas by Sousa, P.H.M. de, Maia, G.A, Souza Filho, M. de S.M. de, Figueiredo, R.W. de, Nassu, R.T, Souza Neto, M.A. de

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