Now showing items 1-2 of 2
QUALIDADE DE SOBRECOXAS DE FRANGOS SUBMETIDAS À RADIAÇÃO UV-C
(Universidade Federal de Santa Maria, 2012-12-21)
During the chicken slaughter line, some steps are considered critical, due to the possibility of cross-contamination among carcasses, which directly influence in the shelf-life of the carcasses. New technologies that reduce ...
EFEITO DA RADIAÇÃO MICRO-ONDAS SOBRE PROCESSOS OXIDATIVOS EM ÓLEO E GORDURA SUBMETIDOS À FRITURA DE BATATA INGLESA
(Universidade Federal de Santa Maria, 2014-03-14)
The aim of this work was to employ the microwave radiation in the processes of frying potatoes (Solanum tuberosum L.), and evaluate of the impact on lipids oxidation parameters and mass transfer in the product. The potatoes ...