Source: Program Booklet. Conference titles: Pangborn Sensory Science Symposium. Unidade: FZEA
Subjects: CHOCOLATE, ANÁLISE SENSORIAL DE ALIMENTOS
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ABNT
DITCHFIELD, Cynthia et al. Acceptability and differences perceived in high cocoa content chocolates conched at different temperatures. 2011, Anais.. New York: Elsevier, 2011. . Acesso em: 08 nov. 2024.APA
Ditchfield, C., Lapa-Guimarães, J. das G., Kushida, M. M., Pedroso, A. A., Bonfleuher, B., & Carpinetti, J. M. (2011). Acceptability and differences perceived in high cocoa content chocolates conched at different temperatures. In Program Booklet. New York: Elsevier.NLM
Ditchfield C, Lapa-Guimarães J das G, Kushida MM, Pedroso AA, Bonfleuher B, Carpinetti JM. Acceptability and differences perceived in high cocoa content chocolates conched at different temperatures. Program Booklet. 2011 ;[citado 2024 nov. 08 ]Vancouver
Ditchfield C, Lapa-Guimarães J das G, Kushida MM, Pedroso AA, Bonfleuher B, Carpinetti JM. Acceptability and differences perceived in high cocoa content chocolates conched at different temperatures. Program Booklet. 2011 ;[citado 2024 nov. 08 ]
