Source: Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Unidade: FCF
Assunto: CHARQUE
ABNT
BÍSCOLA, Vanessa e FRANCO, Bernadette Dora Gombossy de Melo e NUNES, Tatiana Pacheco. Brazilian charqui. Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Tradução . Boca Raton: CRC Press, 2017. . . Acesso em: 23 maio 2024.APA
Bíscola, V., Franco, B. D. G. de M., & Nunes, T. P. (2017). Brazilian charqui. In Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Boca Raton: CRC Press.NLM
Bíscola V, Franco BDG de M, Nunes TP. Brazilian charqui. In: Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Boca Raton: CRC Press; 2017. [citado 2024 maio 23 ]Vancouver
Bíscola V, Franco BDG de M, Nunes TP. Brazilian charqui. In: Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Boca Raton: CRC Press; 2017. [citado 2024 maio 23 ]