Silva, Paula Porrelli Moreira 
; Casemiro, Renata Cristina; Zillo, Rafaela Rebessi ; Camargo, Adriano Costa ; Prospero, Evanilda Teresinha Perissinotto; Spoto, Marta Helena Fillet
Source: Food Science & Nutrition. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, ARMAZENAGEM DE ALIMENTOS, COMPONENTES PRINCIPAIS, PALMITO, PASTEURIZAÇÃO, POLPA
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SILVA, Paula Porrelli Moreira et al. Sensory descriptive quantitative analysis of unpasteurized and pasteurized juçara pulp (Euterpe edulis) during long‐term storage. Food Science & Nutrition, v. 2, n. 4, p. 321-331, 2014Tradução . . Disponível em: https://doi.org/10.1002/fsn3.105. Acesso em: 04 jan. 2026.APA
Silva, P. P. M., Casemiro, R. C., Zillo, R. R., Camargo, A. C., Prospero, E. T. P., & Spoto, M. H. F. (2014). Sensory descriptive quantitative analysis of unpasteurized and pasteurized juçara pulp (Euterpe edulis) during long‐term storage. Food Science & Nutrition, 2( 4), 321-331. doi:10.1002/fsn3.105NLM
Silva PPM, Casemiro RC, Zillo RR, Camargo AC, Prospero ETP, Spoto MHF. Sensory descriptive quantitative analysis of unpasteurized and pasteurized juçara pulp (Euterpe edulis) during long‐term storage [Internet]. Food Science & Nutrition. 2014 ; 2( 4): 321-331.[citado 2026 jan. 04 ] Available from: https://doi.org/10.1002/fsn3.105Vancouver
Silva PPM, Casemiro RC, Zillo RR, Camargo AC, Prospero ETP, Spoto MHF. Sensory descriptive quantitative analysis of unpasteurized and pasteurized juçara pulp (Euterpe edulis) during long‐term storage [Internet]. Food Science & Nutrition. 2014 ; 2( 4): 321-331.[citado 2026 jan. 04 ] Available from: https://doi.org/10.1002/fsn3.105
