Source: Program Booklet. Conference titles: Pangborn Sensory Science Symposium. Unidade: FZEA
Subjects: LEITE (ANÁLISE), ANÁLISE SENSORIAL DE ALIMENTOS, VIDA-DE-PRATELEIRA
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GONÇALVES, Cíntia Bernardo e ARACAVA, Keila Kazue e PETRUS, Rodrigo Rodrigues. Correlation among viscosity, microbial count, and sensory acceptance on estimating pasteurized milk stability. 2011, Anais.. New York: Elsevier, 2011. . Acesso em: 01 jun. 2024.APA
Gonçalves, C. B., Aracava, K. K., & Petrus, R. R. (2011). Correlation among viscosity, microbial count, and sensory acceptance on estimating pasteurized milk stability. In Program Booklet. New York: Elsevier.NLM
Gonçalves CB, Aracava KK, Petrus RR. Correlation among viscosity, microbial count, and sensory acceptance on estimating pasteurized milk stability. Program Booklet. 2011 ;[citado 2024 jun. 01 ]Vancouver
Gonçalves CB, Aracava KK, Petrus RR. Correlation among viscosity, microbial count, and sensory acceptance on estimating pasteurized milk stability. Program Booklet. 2011 ;[citado 2024 jun. 01 ]
