Source: Revista Iberoamericana de Tecnología Postcosecha. Unidade: ESALQ
Subjects: ABÓBORA, PROCESSAMENTO DE ALIMENTOS, TEMPERATURA, ARMAZENAGEM DE ALIMENTOS
ABNT
SASAKI, Fabiana Fumi Cerqueira et al. Physiological, qualitative and microbiological changes of minimally processed squash stored at different temperatures. Revista Iberoamericana de Tecnología Postcosecha, v. 15, n. 2, p. 210-220, 2014Tradução . . Disponível em: http://www.lcb.esalq.usp.br/publications/articles/2014/2014ritpcv15n2p210-220.pdf. Acesso em: 04 out. 2024.APA
Sasaki, F. F. C., Saavedra del Aguila, J., Gallo, C. R., Jacomino, A. P., & Kluge, R. A. (2014). Physiological, qualitative and microbiological changes of minimally processed squash stored at different temperatures. Revista Iberoamericana de Tecnología Postcosecha, 15( 2), 210-220. Recuperado de http://www.lcb.esalq.usp.br/publications/articles/2014/2014ritpcv15n2p210-220.pdfNLM
Sasaki FFC, Saavedra del Aguila J, Gallo CR, Jacomino AP, Kluge RA. Physiological, qualitative and microbiological changes of minimally processed squash stored at different temperatures [Internet]. Revista Iberoamericana de Tecnología Postcosecha. 2014 ; 15( 2): 210-220.[citado 2024 out. 04 ] Available from: http://www.lcb.esalq.usp.br/publications/articles/2014/2014ritpcv15n2p210-220.pdfVancouver
Sasaki FFC, Saavedra del Aguila J, Gallo CR, Jacomino AP, Kluge RA. Physiological, qualitative and microbiological changes of minimally processed squash stored at different temperatures [Internet]. Revista Iberoamericana de Tecnología Postcosecha. 2014 ; 15( 2): 210-220.[citado 2024 out. 04 ] Available from: http://www.lcb.esalq.usp.br/publications/articles/2014/2014ritpcv15n2p210-220.pdf