Source: Program and Abstracts. Conference titles: International Food Technology Annual Meeting & Food Expo. Unidade: ESALQ
Subjects: ALIMENTOS, ALIMENTOS (AVALIAÇÃO), ALIMENTOS (CONTROLE DE QUALIDADE), ALIMENTOS DE ORIGEM VEGETAL, EMBALAGENS
ABNT
NOGUEIRA, J N et al. Effect of acidification, fermentation and addition of calcium on quality of canned cauliflowers. 1991, Anais.. Chicago: Institute of Food Technologists, 1991. . Acesso em: 27 set. 2024.APA
Nogueira, J. N., Cantarelli, P. R., Matsuura, F. C. A. U., Gallo, C. R., & Moreno, I. A. M. (1991). Effect of acidification, fermentation and addition of calcium on quality of canned cauliflowers. In Program and Abstracts. Chicago: Institute of Food Technologists.NLM
Nogueira JN, Cantarelli PR, Matsuura FCAU, Gallo CR, Moreno IAM. Effect of acidification, fermentation and addition of calcium on quality of canned cauliflowers. Program and Abstracts. 1991 ;[citado 2024 set. 27 ]Vancouver
Nogueira JN, Cantarelli PR, Matsuura FCAU, Gallo CR, Moreno IAM. Effect of acidification, fermentation and addition of calcium on quality of canned cauliflowers. Program and Abstracts. 1991 ;[citado 2024 set. 27 ]