Modelling growth of Lactobacillus plantarum and shelf life of vacuum-packaged cooked chopped pork at different temperatures by Dalcanton, Francieli, Pérez-Rodríguez, Fernando, Posada-Izquierdo, Guiomar Denisse, de Aragão, Gláucia M. F., García-Gimeno, Rosa María

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Modeling the influence of propionic acid concentration and pH on the kinetics of Salmonella Typhimurium by da Costa, Fernando K.C., Carciofi, Bruno A.M., de Aragão, Gláucia M.F., Ienczak, Jaciane L.

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Modelling growth of L actobacillus plantarum and shelf life of vacuum‐packaged cooked chopped pork at different temperatures by Dalcanton, Francieli, Pérez‐Rodríguez, Fernando, Posada‐Izquierdo, Guiomar Denisse, de Aragão, Gláucia M. F., García‐Gimeno, Rosa María

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Economic analysis of polyhydroxybutyrate production by Cupriavidus necator using different routes for product recovery by Pavan, Felipe A., Junqueira, Tassia L., Watanabe, Marcos D.B., Bonomi, Antonio, Quines, Luci K., Schmidell, Willibaldo, de Aragao, Glaucia M.F.

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Carvacrol release kinetics from cellulose acetate films and its antibacterial effect on the shelf life of cooked ham by Laroque, Denise A., Jong, Naomi R.de, Müller, Leidiani, Paganini, Camila C., Araújo, Pedro H.H. de, Aragão, Glaucia M.F. de, Carciofi, Bruno A.M.

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