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Efects o Salting Processes and Time on the Chemical Composition, TexturalProperties, and Microstructure o Cooked Duck Egg (pages S1 !"S1#$%

&scor'ic &cid Degradation in a Model &pple uice S)stem and in &pple uiceduring *ltra+iolet Processing and Storage (pages -." $1%

Efect o the /amma 0adiation Dose 0ate on Ps)chrotrophic acteria, Thio'ar'ituric &cid 0eacti+e Su'stances, and Sensor) Characteristics oMechanicall) De'oned Chicken Meat (pages S1 "S1 2%

3irst 4n+estigation on *ltrasound5&ssisted Preparation o 3ood Products6Sensor) and Ph)sicochemical Characteristics (pages C.2$"C.!.%

Efects o uttermilk Po7ders on Emulsi8cation Properties and &cid Tolerance o Cream (pages C.-9"C.$1%

Efects o Salting Processes and Time on the Chemical Composition, TexturalProperties, and Microstructure o Cooked Duck Egg (pages S1 !"S1#$%

Efect o the /amma 0adiation Dose 0ate on Ps)chrotrophic acteria, Thio'ar'ituric &cid 0eacti+e Su'stances, and Sensor) Characteristics oMechanicall) De'oned Chicken Meat (pages S1 "S1 2%

&scor'ic &cid Degradation in a Model &pple uice S)stem and in &pple uiceduring *ltra+iolet Processing and Storage (pages -." $1%

http://onlinelibrary.wiley.com.ez15.periodicos.capes.gov.br/doi/10.1111/j.1750-3841.2010.02015.x/abstracthttp://onlinelibrary.wiley.com.ez15.periodicos.capes.gov.br/doi/10.1111/j.1750-3841.2010.02015.x/abstracthttp://onlinelibrary.wiley.com.ez15.periodicos.capes.gov.br/doi/10.1111/j.1750-3841.2010.02015.x/abstracthttp://onlinelibrary.wiley.com.ez15.periodicos.capes.gov.br/doi/10.1111/j.1750-3841.2010.02015.x/abstract