Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham”

por Kalschne, Daneysa Lahis, Womer, Rute, Mattana, Ademir, Sarmento, Cleonice Mendes Pereira, Colla, Luciane Maria, Colla, Eliane
Publicado em 2015

Conservation of sausages utilizing chitosan biofilm

por Engel, Gelcimara, Pizato, Solange, Kalschne, Daneysa Lahis, da Silva-Buzanello, Rosana Aparecida, Habu, Sascha, Canan, Cristiane
Publicado em 2016

Microbiological, physicochemical and sensory characterization of commercial yogurt with plum pulp.

por Bortoluzzi, Marisete, Nunes, Carla Regina Zimpel, Silva, Marines Luiza, Kalschne, Daneysa Lahis, Mendonça, Saraspathy Naidoo Terroso Gama, Brandão, William A. P. L. N. T. de Mendonça
Publicado em 2014

Development of Toscana sausage with lemon flavor and sodium reduction

por Cardoso, Celso de Souza, Quandt-Berlanda, Cristiane Vanessa, Stolberg, Eder Adriano Cavali, Mücke, Naieli, Kalschne, Daneysa Lahis, da Silva-Buzanello, Rosana Aparecida, Canan, Cristiane
Publicado em 2016