Fonte: Abstracts. Nome do evento: World Congress of Food Science and Technology. Unidade: EP
Assuntos: INDÚSTRIA DE LATICÍNIOS, TECNOLOGIA DE ALIMENTOS
ABNT
TADINI, Carmen Cecília. Brazilian cheese enrihed with calcium caseinat characterization by response surface analysis and principal component analysis. 1999, Anais.. Sidney: Australian Institute of Food Science and Technology, 1999. . Acesso em: 22 jun. 2024.APA
Tadini, C. C. (1999). Brazilian cheese enrihed with calcium caseinat characterization by response surface analysis and principal component analysis. In Abstracts. Sidney: Australian Institute of Food Science and Technology.NLM
Tadini CC. Brazilian cheese enrihed with calcium caseinat characterization by response surface analysis and principal component analysis. Abstracts. 1999 ;[citado 2024 jun. 22 ]Vancouver
Tadini CC. Brazilian cheese enrihed with calcium caseinat characterization by response surface analysis and principal component analysis. Abstracts. 1999 ;[citado 2024 jun. 22 ]