This book is based on oral presentations delivered at the XVI IUFoST (International Union of Food Science and Technology) World Congress held in Foz do Iguaçu, Brazil, August 5-9, 2012... [Prefácio] (2017)
- Authors:
- Autor USP: LANNES, SUZANA CAETANO DA SILVA - FCF
- Unidade: FCF
- Assunto: SEGURANÇA ALIMENTAR
- Language: Inglês
- Imprenta:
- ISBN: 9781493964949
- Source:
- Título do periódico: Global Food Security and Wellness
-
ABNT
BARBOSA-CÁNOVAS, Gustavo V et al. This book is based on oral presentations delivered at the XVI IUFoST (International Union of Food Science and Technology) World Congress held in Foz do Iguaçu, Brazil, August 5-9, 2012.. [Prefácio]. Global Food Security and Wellness. New York: Springer. . Acesso em: 19 abr. 2024. , 2017 -
APA
Barbosa-Cánovas, G. V., Pastore, G. M., Candogan, K., Meza, I. G. M., Lannes, S. C. da S., Buckle, K., et al. (2017). This book is based on oral presentations delivered at the XVI IUFoST (International Union of Food Science and Technology) World Congress held in Foz do Iguaçu, Brazil, August 5-9, 2012.. [Prefácio]. Global Food Security and Wellness. New York: Springer. -
NLM
Barbosa-Cánovas GV, Pastore GM, Candogan K, Meza IGM, Lannes SC da S, Buckle K, Yada RY, Rosenthal A. This book is based on oral presentations delivered at the XVI IUFoST (International Union of Food Science and Technology) World Congress held in Foz do Iguaçu, Brazil, August 5-9, 2012.. [Prefácio]. Global Food Security and Wellness. 2017 ;[citado 2024 abr. 19 ] -
Vancouver
Barbosa-Cánovas GV, Pastore GM, Candogan K, Meza IGM, Lannes SC da S, Buckle K, Yada RY, Rosenthal A. This book is based on oral presentations delivered at the XVI IUFoST (International Union of Food Science and Technology) World Congress held in Foz do Iguaçu, Brazil, August 5-9, 2012.. [Prefácio]. Global Food Security and Wellness. 2017 ;[citado 2024 abr. 19 ] - Evaluation of collagen quality from chicken feet using spectroscopy techniques
- Attributes of chocolate produced with cocoa bulk aiming the comparison with chocolates produced with cocoa from different provenances
- Formulation and rheology of cupuassu "chocolate"
- Análise de textura de "chocolates" de cupuaçu formulados
- Avaliação química e nutricional de "chocolates" de cupuaçu
- Achocolatados: análise química
- Avaliação de textura de maionese do mercado brasileiro
- Uma vitória na Amazônia
- Efeitos na cor de pães para hambúrguer com a utilização de substitutos de açúcar e gordura
- Avaliação química de achocolatos do mercado brasileiro
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas