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Fatty acid and volatile compounds from salami manufactured with yerba mate ( Ilex paraguariensis) extract and pork back fat and meat from pigs fed on diets with partial replacement of maize with rice bran

Food chemistry, 2007, Vol.103 (4), p.1159-1167

2007

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Effects of genotype and dietary oil supplementation on performance, carcass traits, pork quality and fatty acid composition of backfat and intramuscular fat

Meat science, 2013-03, Vol.93 (3), p.507-516

2013

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The use of ultrasound and slightly acidic electrolyzed water as alternative technologies in the meat industry

Food Research (Online), 2017-10, Vol.1 (5), p.140-146

2017

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Chicken sausages bioprotection

Ciência e tecnologia de alimentos, 2003-05, Vol.23 (2)

2003

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Processing of cook-in ham of lambs

Ciência rural, 1999-10, Vol.29 (4)

1999

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The effect of two handling and slaughter systems on skin damage, meat acidification and colour in pigs

Meat science, 1998-09, Vol.50 (1), p.13-19

1998

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Charqui meats are hurdle technology meat products

Food reviews international, 1998-01, Vol.14 (4), p.339-349

1998

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Starch-sugar transformation during banana ripening: the behavior of UDP glucose pyrophosphorylase, sucrose synthetase and invertase [Musa acuminata, uridine diphosphate]

Journal of food science, 1983-07, Vol.48 (4), p.1097-1100

1983

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atividade de agua na conservacao dos alimentos

Revista do Centro de Ciencias Rurais, 1979, Vol.9 (1), p.19-24

1979

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Study of yoghurt sold in Santa Maria, Rio Grande do Sul [Brazil]

Revista do Centro de Ciencias Rurais, 1977, Vol.7

1977

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Microbiological aspects of the potable water in Santa Maria, Rio Grande do Sul, 1. Water reserve buildings [Brazil]

Revista do Centro de Ciencias Rurais, 1977, Vol.7

1977

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Bacterimetry and colimetry of soft drinks consumed in Santa Maria [Rio Grande do Sul; Brazil]

Revista do Centro de Ciencias Rurais, 1977, Vol.7

1977

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Fish protein concentrate [Brazil]

Revista do Centro de Ciencias Rurais (Brazil), 1975-09, Vol.5 (3)

1975

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Determination of average content of calcium and magnesium in consumed milk in Santa Maria [Brazil]

Revista do Centro de Ciencias Rurais, 1974, Vol.4

1974

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Antibiotics in raw liquid milk consumed in Santa Maria city [Brazil]

Revista do Centro de Ciencias Rurais, 1974, Vol.4

1974

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Average content of calcium, copper, iron magnesium and zinc in the water used at the center of rural sciences of the UFSM [Federal University of Santa Maria, Brazil]

Revista do Centro de Ciencias Rurais, 1974, Vol.4

1974

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Buttermilk as a source to obtain comestible yeast

Revista do Centro de Ciencias Rurais, 1976, Vol.6

1976

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Fatty acid and volatile compounds from salami manufactured with yerba mate ( Ilex paraguariensis) extract and pork back fat and meat from pigs fed on diets with partial replacement of maize with rice bran

Effects of genotype and dietary oil supplementation on performance, carcass traits, pork quality and fatty acid composition of backfat and intramuscular fat

The use of ultrasound and slightly acidic electrolyzed water as alternative technologies in the meat industry

Chicken sausages bioprotection

Processing of cook-in ham of lambs

The effect of two handling and slaughter systems on skin damage, meat acidification and colour in pigs

Charqui meats are hurdle technology meat products

Starch-sugar transformation during banana ripening: the behavior of UDP glucose pyrophosphorylase, sucrose synthetase and invertase [Musa acuminata, uridine diphosphate]

atividade de agua na conservacao dos alimentos

Study of yoghurt sold in Santa Maria, Rio Grande do Sul [Brazil]

Microbiological aspects of the potable water in Santa Maria, Rio Grande do Sul, 1. Water reserve buildings [Brazil]

Bacterimetry and colimetry of soft drinks consumed in Santa Maria [Rio Grande do Sul; Brazil]

Fish protein concentrate [Brazil]

Determination of average content of calcium and magnesium in consumed milk in Santa Maria [Brazil]

Antibiotics in raw liquid milk consumed in Santa Maria city [Brazil]

Average content of calcium, copper, iron magnesium and zinc in the water used at the center of rural sciences of the UFSM [Federal University of Santa Maria, Brazil]

Buttermilk as a source to obtain comestible yeast

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