Use of organic vegetables in typical dishes of japanese cuisine (2015)
Source: Brazilian Journal of Biosystems Engineering. Unidade: FZEA
Subjects: CULTIVO DE PLANTAS, CULINÁRIA, CONSUMO DE ALIMENTOS, SEGURANÇA ALIMENTAR
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CREMASCO, Camila Pires et al. Use of organic vegetables in typical dishes of japanese cuisine. Brazilian Journal of Biosystems Engineering, v. 9, n. 1, p. 11-20, 2015Tradução . . Disponível em: https://doi.org/10.18011/bioeng2015v9n1p11-20. Acesso em: 19 nov. 2024.APA
Cremasco, C. P., Ohara, L., Gabriel Filho, L. R. A., Garcia, M. P. B., Macini, N., Putti, F. F., & Caneppele, F. de L. (2015). Use of organic vegetables in typical dishes of japanese cuisine. Brazilian Journal of Biosystems Engineering, 9( 1), 11-20. doi:10.18011/bioeng2015v9n1p11-20NLM
Cremasco CP, Ohara L, Gabriel Filho LRA, Garcia MPB, Macini N, Putti FF, Caneppele F de L. Use of organic vegetables in typical dishes of japanese cuisine [Internet]. Brazilian Journal of Biosystems Engineering. 2015 ; 9( 1): 11-20.[citado 2024 nov. 19 ] Available from: https://doi.org/10.18011/bioeng2015v9n1p11-20Vancouver
Cremasco CP, Ohara L, Gabriel Filho LRA, Garcia MPB, Macini N, Putti FF, Caneppele F de L. Use of organic vegetables in typical dishes of japanese cuisine [Internet]. Brazilian Journal of Biosystems Engineering. 2015 ; 9( 1): 11-20.[citado 2024 nov. 19 ] Available from: https://doi.org/10.18011/bioeng2015v9n1p11-20
