Fonte: Program and Abstracts. Nome do evento: International Food Technology Annual Meeting & Food Expo. Unidade: ESALQ
Assuntos: ALIMENTOS, ALIMENTOS (AVALIAÇÃO), ALIMENTOS (CONTROLE DE QUALIDADE), ALIMENTOS DE ORIGEM VEGETAL, EMBALAGENS
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NOGUEIRA, J N et al. Effect of acidification, fermentation and addition of calcium on quality of canned cauliflowers. 1991, Anais.. Chicago: Institute of Food Technologists, 1991. . Acesso em: 08 nov. 2025.APA
Nogueira, J. N., Cantarelli, P. R., Matsuura, F. C. A. U., Gallo, C. R., & Moreno, I. A. M. (1991). Effect of acidification, fermentation and addition of calcium on quality of canned cauliflowers. In Program and Abstracts. Chicago: Institute of Food Technologists.NLM
Nogueira JN, Cantarelli PR, Matsuura FCAU, Gallo CR, Moreno IAM. Effect of acidification, fermentation and addition of calcium on quality of canned cauliflowers. Program and Abstracts. 1991 ;[citado 2025 nov. 08 ]Vancouver
Nogueira JN, Cantarelli PR, Matsuura FCAU, Gallo CR, Moreno IAM. Effect of acidification, fermentation and addition of calcium on quality of canned cauliflowers. Program and Abstracts. 1991 ;[citado 2025 nov. 08 ]
