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Publications by Paulo Cezar Bastianello Campagnol
The Effect of Sodium Reduction and the Use of Herbs and Spices on the Quality and Safety of Bologna Sausage
Food Science and Technology
Biotechnology
Food Science
Perfil De Ácidos Graxos Da Carne De Ovelhas De Descarte De S Grupos Genéticos Submetidas a S Sistemas De Manejo
Ciencia Rural
Animal Science
Zoology
Agronomy
Veterinary
Crop Science
Related publications
Development of Toscana Sausage With Lemon Flavor and Sodium Reduction
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The Impact of Herbs and Spices on Increasing the Appreciation and Intake of Low-Salt Legume-Based Meals
Nutrients
Nutrition
Food Science
Dietetics
“Emerging Trends of Herbs and Spices in Dentistry”
Biomedical Journal of Scientific & Technical Research
Effect of Herbs Extracts on Quality and Stability of Crackers
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality
Industrial
Food Science
Manufacturing Engineering
Antimicrobial Activity of Some Spices and Herbs Essential Oils
Assiut Journal of Agricultural Sciences
Determination of Aflatoxin B1 Levels in Organic Spices and Herbs
The Scientific World Journal
Biochemistry
Medicine
Genetics
Molecular Biology
Environmental Science
Effect of the Addition of Wheat Fiber and Partial Pork Back Fat on the Chemical Composition, Texture and Sensory Property of Low-Fat Bologna Sausage Containing Inulin and Oat Fiber
Food Science and Technology
Biotechnology
Food Science
Chemical Composition and Distribution of the Headspace Volatiles in Commercial Culinary Herbs and Spices: Chemometric Approach
Journal of the Serbian Chemical Society
Chemistry
Effect of Spices on the Microbiological Quality of Hibiscus Sabdariffa (Zobo) Drink and Molecular Characterization of the Associated Spoilage Organisms
African Journal of Biotechnology
