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Carmen Cecilia Tadini

CV Lattes ResearcherID ORCID


Universidade de São Paulo (USP). Escola Politécnica (EP)  (Institutional affiliation for the last research proposal)
Birthplace: Brazil

graduation at Science and Technology of the Food from Universidade Estadual de Campinas (1977), master's at Engenharia de Alimentos from Universidade de São Paulo (1988) and doctorate at Chemical Engineering from Universidade de São Paulo (1994). Has experience in Science and Technology of the Food, focusing on Food Engineering, acting on the following subjects: pasteurização, pão francês, processo, trocador de calor a placas and congelamento. (Source: Lattes Curriculum)

Articles published in Pesquisa FAPESP Magazine about the researcher:
Color in fungi 
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PROCESSO E SISTEMA PARA PREPARAÇÃO DE PURÊ DE BANANA PI0406163-2 - Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP); Universidade de São Paulo (USP). Carmen Cecilia Tadini; Cynthia Ditchfield - November 2004, 17

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