Effect of acidification, fermentation and addition of calcium on the quality of canned cabbages (1992)
- Authors:
- USP affiliated authors: NOGUEIRA, JOAO NUNES - ESALQ ; CANTARELLI, PAULO ROBERTO - ESALQ ; GALLO, CLAUDIO ROSA - ESALQ
- Unidade: ESALQ
- Subjects: PLANTAS PRODUTORAS DE AÇÚCAR; ADITIVOS ALIMENTARES; ALIMENTOS DE ORIGEM VEGETAL
- Language: Inglês
- Imprenta:
- Source:
- Título: Abstracts
- Conference titles: International Food Technology Exposition & Conference
-
ABNT
NOGUEIRA, J N et al. Effect of acidification, fermentation and addition of calcium on the quality of canned cabbages. 1992, Anais.. The Hague: Iftec, 1992. . Acesso em: 27 fev. 2026. -
APA
Nogueira, J. N., Cantarelli, P. R., Matsuura, F. C. A. U., Gallo, C. R., & Moreno, I. A. M. (1992). Effect of acidification, fermentation and addition of calcium on the quality of canned cabbages. In Abstracts. The Hague: Iftec. -
NLM
Nogueira JN, Cantarelli PR, Matsuura FCAU, Gallo CR, Moreno IAM. Effect of acidification, fermentation and addition of calcium on the quality of canned cabbages. Abstracts. 1992 ;[citado 2026 fev. 27 ] -
Vancouver
Nogueira JN, Cantarelli PR, Matsuura FCAU, Gallo CR, Moreno IAM. Effect of acidification, fermentation and addition of calcium on the quality of canned cabbages. Abstracts. 1992 ;[citado 2026 fev. 27 ] - Effect of calcium addition and acidification on the quality characteristics of canned okra (hibiscus esculentus l.)
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