Source: Food Science & Nutrition. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, ARMAZENAGEM DE ALIMENTOS, COMPONENTES PRINCIPAIS, PALMITO, PASTEURIZAÇÃO, POLPA
ABNT
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: 16 jun. 2024.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 2024 jun. 16 ] 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 2024 jun. 16 ] Available from: https://doi.org/10.1002/fsn3.105