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Douglas R G Silva

2PUBLICATIONS

0CO-AUTHORS

Food packaging, preservation and processingFood chemistry and food sensory science

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Publications (2)

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|Sep 22, 2018

Using microwave cooking to evaluate tenderness and its relationship to sensory analysis.

Douglas R G Silva, Gabriela B S Haddad, Paulo R Fontes

|Nov 21, 2017

Microwave as a rapid cooking method for beef tenderness evaluation.

Douglas R G Silva, Ludimila C Fernandez, Robledo A Torres Filho

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