Carlos Eduardo Rocha Garcia

Assessment of the lipid oxidation, color and sensorial acceptance of fresh sausage formulated with potassium bixinate as a substitute for sodium nitrite and carmine

D. Longhi, Vinícius José Bolognesi, Paulo Roberto do Rego Monteiro de Carvalho, 2021, Journal of Food Science and Technology.

Grape residue flour as an antioxidant and fiber source in beef meatballs

D. Longhi, Paulo C Gregório, Carlos Eduardo Rocha Garcia, 2021 .