Source: Journal of Food Quality. Unidade: FCF
Subjects: BEBIDAS (ANÁLISE SENSORIAL), EMBALAGENS DE ALIMENTOS, QUALIDADE DOS ALIMENTOS, ENGENHARIA DE ALIMENTOS, ARMAZENAGEM EM ATMOSFERA MODIFICADA
ABNT
CASTRO, Inar Alves de et al. Effect of anticaking agent addition and headspace reduction in the powdered-drink mix sensory stability. Journal of Food Quality, v. 29, n. 3, p. 203-215, 2006Tradução . . Acesso em: 18 out. 2024.APA
Castro, I. A. de, Motizuki, M., Murai, H., Chiu, M. C., & Silva, R. S. dos S. F. da. (2006). Effect of anticaking agent addition and headspace reduction in the powdered-drink mix sensory stability. Journal of Food Quality, 29( 3), 203-215.NLM
Castro IA de, Motizuki M, Murai H, Chiu MC, Silva RS dos SF da. Effect of anticaking agent addition and headspace reduction in the powdered-drink mix sensory stability. Journal of Food Quality. 2006 ; 29( 3): 203-215.[citado 2024 out. 18 ]Vancouver
Castro IA de, Motizuki M, Murai H, Chiu MC, Silva RS dos SF da. Effect of anticaking agent addition and headspace reduction in the powdered-drink mix sensory stability. Journal of Food Quality. 2006 ; 29( 3): 203-215.[citado 2024 out. 18 ]