Source: Book of Abstracts. Conference titles: IFT Annual Meeting and Food Expo. Unidade: FCF
Subjects: QUEIJO (COMPOSIÇÃO;DETERMINAÇÃO), COMPOSIÇÃO DE ALIMENTOS
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MORENO, Izildinha et al. Determination of the sensory profile and quality parameters of Prato cheese from four different origins. 2005, Anais.. Chicago: Institute of Food Technologists, 2005. . Acesso em: 08 jul. 2024.APA
Moreno, I., Van Dender, A. G. F., Mori, E. E. M., Yotsuyanagi, K., Silva, A. T., & Destro, M. T. (2005). Determination of the sensory profile and quality parameters of Prato cheese from four different origins. In Book of Abstracts. Chicago: Institute of Food Technologists.NLM
Moreno I, Van Dender AGF, Mori EEM, Yotsuyanagi K, Silva AT, Destro MT. Determination of the sensory profile and quality parameters of Prato cheese from four different origins. Book of Abstracts. 2005 ;[citado 2024 jul. 08 ]Vancouver
Moreno I, Van Dender AGF, Mori EEM, Yotsuyanagi K, Silva AT, Destro MT. Determination of the sensory profile and quality parameters of Prato cheese from four different origins. Book of Abstracts. 2005 ;[citado 2024 jul. 08 ]
