Effect of acidification, fermentation and addition of calcium on quality of canned cauliflowers (1991)
- Authors:
- USP affiliated authors: NOGUEIRA, JOAO NUNES - ESALQ ; CANTARELLI, PAULO ROBERTO - ESALQ ; GALLO, CLAUDIO ROSA - ESALQ
- Unidade: ESALQ
- Subjects: ALIMENTOS; ALIMENTOS (AVALIAÇÃO); ALIMENTOS (CONTROLE DE QUALIDADE); ALIMENTOS DE ORIGEM VEGETAL; EMBALAGENS
- Language: Inglês
- Imprenta:
- Publisher: Institute of Food Technologists
- Publisher place: Chicago
- Date published: 1991
- Source:
- Título do periódico: Program and Abstracts
- Conference titles: International Food Technology Annual Meeting & Food Expo
-
ABNT
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: 19 abr. 2024. -
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 2024 abr. 19 ] -
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 2024 abr. 19 ] - Estudo da acidificacao de vagem para processamento termico
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