Subjects: BATATA, ANÁLISE SENSORIAL DE ALIMENTOS
ABNT
AMARAL, F S e SANCHES, M A S F e ARTHUR, Valter. Evaluation of the different doses of gamma radiation on the conservation of the physicochemical and sensorial characteristics of previously fried potatoes. 2007, Anais.. Rio de Janeiro: ABEN, 2007. . Acesso em: 04 set. 2024.APA
Amaral, F. S., Sanches, M. A. S. F., & Arthur, V. (2007). Evaluation of the different doses of gamma radiation on the conservation of the physicochemical and sensorial characteristics of previously fried potatoes. In . Rio de Janeiro: ABEN.NLM
Amaral FS, Sanches MASF, Arthur V. Evaluation of the different doses of gamma radiation on the conservation of the physicochemical and sensorial characteristics of previously fried potatoes. 2007 ;[citado 2024 set. 04 ]Vancouver
Amaral FS, Sanches MASF, Arthur V. Evaluation of the different doses of gamma radiation on the conservation of the physicochemical and sensorial characteristics of previously fried potatoes. 2007 ;[citado 2024 set. 04 ]