Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi by S.C.R.P. Mello, M.Q. Freitas, S.C. São Clemente, R.M. Franco, E.B. Nogueira, D.D.G.C. Freitas

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Qualidade da carne de bovinos superprecoces terminados em confinamento by R.S. Pitombo, D.D.N. Souza, R.O.S. Ramalho, A.B.A. Figueiredo, V.C. Rodrigues, D.D.G.C. Freitas, J.C.S. Ferreira

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Effect of calcium addition and pH on yield and texture of Minas cured cheese by B.N.C. Santos, C.C.C V. Silva, J.R. Domingues, M.A.S. Cortez, D.D.G.C. Freitas, C.C.J. Chiappini, K.G.L. Araújo

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