The effect of carrageenan on quality of fermented lactic beverages (2001)
Source: Book of Abstracts. Conference titles: IFT Annual Meeting. Unidade: FCF
Assunto: LEITE FERMENTADO (QUALIDADE;ANÁLISE)
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ABNT
PENNA, A. L. B. e HOFFMANN, F. L. e OLIVEIRA, Maricê Nogueira de. The effect of carrageenan on quality of fermented lactic beverages. 2001, Anais.. Chicago: Institute of Food Technologists, 2001. . Acesso em: 04 maio 2024.APA
Penna, A. L. B., Hoffmann, F. L., & Oliveira, M. N. de. (2001). The effect of carrageenan on quality of fermented lactic beverages. In Book of Abstracts. Chicago: Institute of Food Technologists.NLM
Penna ALB, Hoffmann FL, Oliveira MN de. The effect of carrageenan on quality of fermented lactic beverages. Book of Abstracts. 2001 ;[citado 2024 maio 04 ]Vancouver
Penna ALB, Hoffmann FL, Oliveira MN de. The effect of carrageenan on quality of fermented lactic beverages. Book of Abstracts. 2001 ;[citado 2024 maio 04 ]