Physicochemical and Sensory Evaluation in Sautéed Caps and...

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Journal of Culinary Science & Technology 2019 / 02

Physicochemical and Sensory Evaluation in Sautéed Caps and Stems of Edible Mushrooms

Barroso, Ludymila Schulz, Copetti, Cristiane, Komeroski, Marina Rocha, Saudades, Jéssica de Oliveira, Silva, Vanuska Lima da, Doneda, Divair, Camargo, Liziane da Rosa, Flôres, Simone Hickmann, Rios, A
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Journal:
Journal of Culinary Science & Technology
DOI:
10.1080/15428052.2019.1582448
Date:
February, 2019
File:
PDF, 1.21 MB
2019
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