Subjects: SUCOS DE FRUTAS, LARANJA, ANÁLISE SENSORIAL DE ALIMENTOS, IRRADIAÇÃO DE ALIMENTOS, RAIOS GAMA
ABNT
BIZZANI, Marilia. Use of non-destructive instrumental techniques to evaluate effects of gamma irradiation, quality and sensory attributes in orange juice. 2021. Tese (Doutorado) – Universidade de São Paulo, Piracicaba, 2021. Disponível em: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-21052021-094731/. Acesso em: 21 out. 2024.APA
Bizzani, M. (2021). Use of non-destructive instrumental techniques to evaluate effects of gamma irradiation, quality and sensory attributes in orange juice (Tese (Doutorado). Universidade de São Paulo, Piracicaba. Recuperado de https://www.teses.usp.br/teses/disponiveis/11/11141/tde-21052021-094731/NLM
Bizzani M. Use of non-destructive instrumental techniques to evaluate effects of gamma irradiation, quality and sensory attributes in orange juice [Internet]. 2021 ;[citado 2024 out. 21 ] Available from: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-21052021-094731/Vancouver
Bizzani M. Use of non-destructive instrumental techniques to evaluate effects of gamma irradiation, quality and sensory attributes in orange juice [Internet]. 2021 ;[citado 2024 out. 21 ] Available from: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-21052021-094731/