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Alterações nutricionais em casca e polpa de abóbora decorrentesde diferentes métodos de cozimento
(2012)
The aim of this study was to verify the method and cooking time most suitable for the preparation of squash pulp and pell, to minimize nutrient losses. Peel and slices of squash were subjected to pre cooking tests was ...
Qualidade de abóbora minimamente processada armazenada em atmosfera modificada ativa
(Universidade Estadual de Londrina (UEL), 2014)
Qualidade de abóbora minimamente processada armazenada em atmosfera modificada ativa
(Universidade Estadual de Londrina (UEL), 2012-01-01)
The active modified atmosphere effect was evaluated in the quality of squash fresh-cut (MP).. The squash pieces were conditioned in plastic packings and submitted the gases application in the following concentrations: 0.03% ...
Qualidade de abóbora minimamente processada armazenada em atmosfera modificada ativa
(Universidade Estadual de Londrina (UEL), 2012-01-01)
The active modified atmosphere effect was evaluated in the quality of squash fresh-cut (MP).. The squash pieces were conditioned in plastic packings and submitted the gases application in the following concentrations: 0.03% ...