Browsing by Author CARVALHO, S. C. S.
Showing results 1 to 6 of 6
| Issue Date | Title | Author(s) |
| 2024 | Application of the check-all-that-apply (CATA) method in beef produced in three different grazing systems. | CARVALHO, S. C. S.  ; FRANCISCO, V. C.; CHAMILETE, S. A. M.; SILVA, K. F.; SILVA, G. V.; RODRIGUES, P. H. M.; NASSU, R. T. |
| 2024 | Beef quality from animals raised in three different grazing systems. | CARVALHO, S. C. S.; FRANCISCO, V. C.; FURTADO, A. J.; CHAMILETE, S. A. M.; SILVA, K. F.; RODRIGUES, P. H. M.; NASSU, R. T. |
| 2024 | Effect of time and temperature on the profile of volatile compounds in beef processed by the Sous Vide method. | FRANCISCO, V. C.; SILVA, K. F.; CARVALHO, S. C. S.; BOGUSZ JUNIOR, S.; NASSU, R. T. |
| 2024 | Effect of time and temperature on the profile of volatile compounds in beef processed by the sous vide method. | FRANCISCO, V. C.; SILVA, K. F.; CARVALHO, S. C. S.; BOGUSZ JR., S. |
| 2023 | Meat quality of cattle raised on pastures with pigeon pea intercropping as a strategy for mitigating greenhouse gases: preliminary results. | CARVALHO, S. C. S.; FRANCISCO, V. C.; SILVA, K. F.; CHAMILETE, S. A. M.; SILVA, G. V.; RODRIGUES, P. H. M.; OLIVEIRA, P. P. A.; BARIONI JUNIOR, W.; NASSU, R. T. |
| 2022 | Sous vide processing of beef: effect of portioning type on cooking loss of two different cuts. | CARVALHO, S. C. S.; FRANCISCO, V. C.; SILVA, K. F.; BOGUSZ JUNIOR, S.; NASSU, R. T. |
