Sensory evaluation and shelf life of fresh pork loin sausage with different fatty ...
Comparative study of the influence of emulsifiers sorbitan esters and sucrose este...
Effects of addition of emulsifiers in the crystalline properties of palm olein and...
Chemical constituents determination of açaí fruits (Euterpe oleracea Mart.)using h...
Effect of fatty acids chain length in the synthesis of structured lipids by enzyma...
MODIFICATION OF CRYSTALLIZATION AND POLYMORPHIC BEHAVIOR OF PALM OIL AND INTERES...