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  1. 1
    Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum)

    Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum) von Kato, H.C.A., Lourenço, L.F.H., Araújo, E.A.F., Sousa, C.L., Joele, M.R.S. Peixoto, Ribeiro, S.C.A.


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  2. 2
    Optimizing process parameters to obtain a bioplastic using proteins from fish byproducts through the response surface methodology

    Optimizing process parameters to obtain a bioplastic using proteins from fish byproducts through the response surface methodology von Araújo, C.S., Rodrigues, A.M.C., Peixoto Joele, M.R.S., Araújo, E.A.F., Lourenço, L.F.H.

    Veröffentlicht in Food packaging and shelf life

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