News insights for smoked bacon with different woods from chemical and sensory perspectives (2020)
Unidade: ESALQAssuntos: AGENTES ANTIMICROBIANOS, ANÁLISE SENSORIAL DE ALIMENTOS, ANTIOXIDANTES, BACON, COMPOSTOS VOLÁTEIS, DEFUMAÇÃO, MADEIRA
ABNT
MERLO, Thais Cardoso. News insights for smoked bacon with different woods from chemical and sensory perspectives. 2020. Tese (Doutorado) – Universidade de São Paulo, Piracicaba, 2020. Disponível em: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-02102020-152923/. Acesso em: 11 set. 2024.APA
Merlo, T. C. (2020). News insights for smoked bacon with different woods from chemical and sensory perspectives (Tese (Doutorado). Universidade de São Paulo, Piracicaba. Recuperado de https://www.teses.usp.br/teses/disponiveis/11/11141/tde-02102020-152923/NLM
Merlo TC. News insights for smoked bacon with different woods from chemical and sensory perspectives [Internet]. 2020 ;[citado 2024 set. 11 ] Available from: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-02102020-152923/Vancouver
Merlo TC. News insights for smoked bacon with different woods from chemical and sensory perspectives [Internet]. 2020 ;[citado 2024 set. 11 ] Available from: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-02102020-152923/