Pilon, L; Tetelboim, M. C; Gallo, Claudio Rosa; Sarmento, Silene Bruder Silveira 
; Spoto, Marta Helena Fillet
Fonte: Acta Horticulturae. Unidade: ESALQ
Assuntos: ABACAXI, ALGINATOS, GLÚTEN, MICROBIOLOGIA DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS
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ABNT
PILON, L et al. Physicochemical and microbiological changes in fresh-cut pineapple coated with wheat gluten and alginate. Acta Horticulturae, p. 221-226, 2016Tradução . . Disponível em: https://doi.org/10.17660/ActaHortic.2016.1111.32. Acesso em: 03 nov. 2024.APA
Pilon, L., Tetelboim, M. C., Gallo, C. R., Sarmento, S. B. S., & Spoto, M. H. F. (2016). Physicochemical and microbiological changes in fresh-cut pineapple coated with wheat gluten and alginate. Acta Horticulturae, 221-226. doi:10.17660/ActaHortic.2016.1111.32NLM
Pilon L, Tetelboim MC, Gallo CR, Sarmento SBS, Spoto MHF. Physicochemical and microbiological changes in fresh-cut pineapple coated with wheat gluten and alginate [Internet]. Acta Horticulturae. 2016 ; 221-226.[citado 2024 nov. 03 ] Available from: https://doi.org/10.17660/ActaHortic.2016.1111.32Vancouver
Pilon L, Tetelboim MC, Gallo CR, Sarmento SBS, Spoto MHF. Physicochemical and microbiological changes in fresh-cut pineapple coated with wheat gluten and alginate [Internet]. Acta Horticulturae. 2016 ; 221-226.[citado 2024 nov. 03 ] Available from: https://doi.org/10.17660/ActaHortic.2016.1111.32
