Use of demineralized whey powder in yogurt production 2. Sensory evaluation (1996)
Source: Book of Abstracts. Conference titles: Annual Meeting of Institute of Food Technologists. Unidade: FCF
Subjects: ALIMENTOS DE ORIGEM ANIMAL, BIOTECNOLOGIA
ABNT
PENNA, A L B e BARUFFALDI, Renato e OLIVEIRA, Maricê Nogueira de. Use of demineralized whey powder in yogurt production 2. Sensory evaluation. 1996, Anais.. New Orleans: Institute of Food Technologists, 1996. . Acesso em: 19 ago. 2024.APA
Penna, A. L. B., Baruffaldi, R., & Oliveira, M. N. de. (1996). Use of demineralized whey powder in yogurt production 2. Sensory evaluation. In Book of Abstracts. New Orleans: Institute of Food Technologists.NLM
Penna ALB, Baruffaldi R, Oliveira MN de. Use of demineralized whey powder in yogurt production 2. Sensory evaluation. Book of Abstracts. 1996 ;[citado 2024 ago. 19 ]Vancouver
Penna ALB, Baruffaldi R, Oliveira MN de. Use of demineralized whey powder in yogurt production 2. Sensory evaluation. Book of Abstracts. 1996 ;[citado 2024 ago. 19 ]