Effect of acidification and fermentation on quality characteristics of canned mung bean sprouts (vigna radiata wilczek) (1995)
- Authors:
- USP affiliated authors: NOGUEIRA, JOAO NUNES - ESALQ ; CANTARELLI, PAULO ROBERTO - ESALQ ; GALLO, CLAUDIO ROSA - ESALQ
- Unidade: ESALQ
- Subjects: CONSERVAÇÃO DE ALIMENTOS; INDÚSTRIA DE ALIMENTOS; ALIMENTOS DE ORIGEM VEGETAL
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Book of Abstracts
- Conference titles: Annual Meeting of the Institute of Food Technologists
-
ABNT
CANTARELLI, Paulo Roberto e NOGUEIRA, J N e GALLO, C R. Effect of acidification and fermentation on quality characteristics of canned mung bean sprouts (vigna radiata wilczek). 1995, Anais.. Chicago: Ift, 1995. . Acesso em: 23 abr. 2024. -
APA
Cantarelli, P. R., Nogueira, J. N., & Gallo, C. R. (1995). Effect of acidification and fermentation on quality characteristics of canned mung bean sprouts (vigna radiata wilczek). In Book of Abstracts. Chicago: Ift. -
NLM
Cantarelli PR, Nogueira JN, Gallo CR. Effect of acidification and fermentation on quality characteristics of canned mung bean sprouts (vigna radiata wilczek). Book of Abstracts. 1995 ;[citado 2024 abr. 23 ] -
Vancouver
Cantarelli PR, Nogueira JN, Gallo CR. Effect of acidification and fermentation on quality characteristics of canned mung bean sprouts (vigna radiata wilczek). Book of Abstracts. 1995 ;[citado 2024 abr. 23 ] - Estudo da acidificacao de vagem para processamento termico
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