Navegando por Autor Ramos, Eduardo M.

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Nov-2020Reducing the safety risk of low nitrite restructured sliced cooked ham by gamma radiationSilva, Douglas R. G.; Moura, Ana Paula R.; Haddad, Gabriela B. S.; Souza, Poliana M.; Ramos, Alcinéia L. S.; Hopkins, David L.; Ramos, Eduardo M.
Jan-2021Relationship between beta-adrenergic agonists, calpain system activity and beef texture: a systematic reviewCruz, Fábio L.; Carvalho, Elisa B. de; Ramos, Eduardo M.; Pereira, Luciano J.; Zangeronimo, Márcio G.
2018Restructured low-fat cooked ham containing liquid whey fortified with lactuloseOliveira, Cristiane A.; Massingue, Armando A.; Moura, Ana Paula R.; Fontes, Paulo Rogério; Ramos, Alcineia de Lemos Souza; Ramos, Eduardo M.
Fev-2021Safe cured meat using gamma radiation: effects on spores of Clostridium sporogenes and technological and sensorial characteristics of low nitrite cooked hamSilva, Douglas R. G.; Haddad, Gabriela B. S.; Moura, Ana P. de; Souza, Poliana M. de; Ramos, Alcinéia L. S.; Hopkins, David L.; Ramos, Eduardo M.
Dez-2019Selenium yeast supplementation for broilers at different agesSilva, Vanessa A.; Bertechini, Antônio G.; Nogueira, Bernardo R. F.; Ribeiro, Heloísa V.; Mencalha, Raquel; Ramos, Eduardo M.
Dez-2018Using microwave cooking to evaluate tenderness and its relationship to sensory analysisSilva, Douglas R. G.; Haddad, Gabriela B. S.; Fontes, Paulo R.; Holman, Benjamin W. B.; Ramos, Alcinéia L. S.; Hopkins, David L.; Ramos, Eduardo M.