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

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

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Relative contribution of breed, gender, and diet to the fatty acid profile of young crossbred beef cattle finished on feedlot von Silva, M.L.P., Juárez, M., Nassu, R.T., Tullio, R.R., Berndt, A., Alencar, M.M., Rolland, D.C., Dugan, M.E.R.

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Atributos sensoriais da carne de frangos alimentados com farelo de algodão extrusado pela análise descritiva quantitativa simplificada e pelo teste triangular von Torres, T.R., Lüdke, M.M.C.M, Maciel, M.I.S., Lüdke, J.V., Nassu, R.T., Souza, E.J.O.

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

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

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Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique von Nassu, R.T, Goncalves, L.A.G

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

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

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

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Influence of concentration and proportion fruit:syrup in the osmotic dehydration of processed bananas von 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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Chemical characterization of kid meat from Moxoto goat and Pardo Alpina x Moxoto crossbreeds von Beserra, F.J, Monte, A.L. de S, Bezerra, L.C.N. de M, Nassu, R.T

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Consumers' acceptance of fresh and combined methods processed melon, mango and cashew apple von Nassu, R.T, Lima, J.R, Souza Filho, M. de S.M. de

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Physical and chemical microbiological and sensorial analysis of mango fruits submitted to osmotic solar dehydration von Brandao, M.C.C, Maia, G.A, Lima, D.P, Parente, E.J. de S.P, Campello, C.C, Nassu, R.T, Sousa, P.H.M. de

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Preservation of cupua.u pulp (Theobroma grandiflorum (Willd. ex Spreng) Schum) by combined methods von Costa M.C, Maia G.A, Souza Filho M. de S.M, Figueiredo R.W. de, Nassu R.T, Monteiro J.C.S

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