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Showing 3 out of a total of 3 results for community: EQA - Escola de Química e Alimentos. (0.022 seconds)
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Reduction of drying and ripening times during the iItalian type salami production
(2006) -
Reduction of drying and ripening times during the italian type salami production
(Academic Journals, 2006) -
Quitina e Quitosana produzidas a partir de resíduos de camarão e siri: avaliação do processo em escala piloto
(FURG, 2006)