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Publications by Claudia Fieira

The Impact of the Partial Replacement of Sodium Chloride in the Development of Starter Cultures During Italian Salami Production

Brazilian Journal of Food Technology

English

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Development of Ham Technology Using Starter Cultures

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Production of Nigerian Nono Using Lactic Starter Cultures

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Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia Coli Behavior During Salami Processing

International Journal of Food Science

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Partial Substitution of Sodium Chloride in Toscana Sausages and the Effect on Product Characteristics

Semina:Ciencias Agrarias

Biological Sciences

English

Relative Effect of Sodium Chloride on the Development of Certain Legumes1

Agronomy Journal

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The Influence of Sodium Chloride Replacement With Potassium Chloride as a Curing Agent on the Quality of Tanned Pufferfish (Arothon Reticularis) Skin

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Chemical Engineering

Manufacturing Engineering

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Properties and Compatibility of Microflora for Creating Starter Cultures in Sausage Production Technology

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Effect of Partial Replacement of Soybean Meal With Fish Silage on the Performance of Broilers on Conventional Starter and Finisher Diets

International Journal of Poultry Science

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Partial Replacement of Wheat Flour by Pumpkin Seed Flour in the Production of Cupcakes Filled With Carob

Food Science and Technology

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