Palavra-chave: SHELF LIFE

BIODIVERSITY CONSERVATION OZONE MEAT COLOR GORDURA ANIDRA DO LEITE TOTALMENTE HIDROGENADA ELECTROCHEMICAL OZONE PRODUCTION - FILTER-PRESS MODIFIED ATMOSPHERE OZONIZATION OF PARACETAMOL FOOD SAFETY BEVERAGES SENSORY ANALYSIS FUNCTIONAL FOODS BACTÉRIAS ÁCIDO LÁTICAS CLOSTRIDIUM LEITE FERMENTADO FLUID PERMEABLE ELECTRODE QUALITY VACUUM-PACKED COLIFORMS TROPICAL FRUITS FRUIT BAR SODA FRESH-CUT CASSAVA STARCH COATINGS PSYCHROTOLERANT CLOSTRIDIA PAENIBACILLUS ELECTROLYTE-FREE WATER SOFT DRINK MINIMALLY PROCESSED BACILLUS CALCIUM LACTATE SPRAY CHILLING ELECTROCHEMICAL OZONE PRODUCTION PRESERVED SPECIMENS MICROBIAL CONTROL TAXONOMIC IMPEDIMENT CHEESE BLOWING REFRIGERATION ANTHOCYANINS PINEAPPLE MELON RED BELL PEPPERS CLOSTRIDIUM ESTERTHETICUM LINNAEAN SHORTFALL SWINE PRODUCTION POLYSACCHARIDE BASED COATING OSMOTIC DEHYDRATION PROTECTIVE FILM ACAI FRUIT ANTI-BROWNING AGENTS FOOD SPOILAGE SPECIES DISCOVERIES