área de pesquisa
- IMPACT OF ANTIOXIDANT HERBAL SALTS ON THE LIPID FRACTION, ACCEPTABILITY AND CONSUMPTION INTENT OF ROASTED DOLPHINFISH
- Nutritional value of Brazilian mangrove mussel (Mytella falcata) burger supplemented with refined or herb salts
- Pink and white shrimps from the Brazilian coast: pigment identification, antioxidant activity and microbial quality under different freezing-times
- Profa. Dra. Ana Maria Queijeiro López
- The effect of herbal salt as a natural antioxidant in preserving fish during freezing storage