AVALIAÇÃO DO PERFIL SENSORIAL DE AMÊNDOAS DE CUPUAÇU E...

AVALIAÇÃO DO PERFIL SENSORIAL DE AMÊNDOAS DE CUPUAÇU E CACAU TORRADAS UTILIZANDO ANÁLISE DESCRITIVA QUANTITATIVA

QUEIROZ, MARISE BONIFÁCIO, GARCIA, NELSON HORÁCIO PEZOA
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Volume:
18
Journal:
Boletim do Centro de Pesquisa de Processamento de Alimentos
DOI:
10.5380/cep.v18i2.1214
Date:
December, 2000
File:
PDF, 340 KB
2000
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