Please use this identifier to cite or link to this item: https://repositorio.inpa.gov.br/handle/1/4893
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dc.contributor.advisorSouza, Francisca das Chagas do Amaral-
dc.contributor.authorSilva, Roberto Iudice da-
dc.date.accessioned2019-12-04T19:12:48Z-
dc.date.available2019-12-04T19:12:48Z-
dc.date.issued2014-
dc.identifier.urihttps://repositorio.inpa.gov.br/handle/1/4893-
dc.language.isoporpt_BR
dc.relation.ispartofIII Congresso de Iniciação Científica do INPA - CONICpt_BR
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Brazil*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/br/*
dc.subjectTambaquipt_BR
dc.titleAnálise Nutricional e Sensorial de Pães Enriquecido com Farinha da Pele de Tambaqui (Colossama Macropomum, Cuvier 1818)pt_BR
dc.typePibicpt_BR
dc.contributor.collaboratorAguiar, Jaime Paiva Lopes-
Appears in Collections:Programa de Iniciação Científica - Pibic

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