Douglas R G Silva

2PUBLICATIONS
0CO-AUTHORS
Food packaging, preservation and processingFood chemistry and food sensory science
Featured researcher

Get your video featured.

JoVEPublish with JoVE
Journal

Publications (2)

|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

Pageof 1

Frequent Collaborators