Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometrics

by Los,Francine Gomes Basso, Granato,Daniel, Prestes,Rosa Cristina, Demiate,Ivo Mottin
Published 2014

Assessing the use of frozen pork meat in the manufacture of cooked ham

by LOS,Francine Gomes Basso, PRESTES,Rosa Cristina, GRANATO,Daniel, SIMÕES,Deise Rosana Silva, ROMAN,Silvane Souza, DEMIATE,Ivo Mottin
Published 2016

Quality evaluation of parmesan-type cheese: a chemometric approach

by Jaster,Henrique, Campos,Anna Carolina Leonelli Pires de, Auer,Luciellen Bach, Los,Francine Gomes Basso, Salem,Renata Dinnies Santos, Esmerino,Luís Antônio, Nogueira,Alessandro, Demiate,Ivo Mottin
Published 2014