Utilization of experimental design to study the influence of hydrogenate vegetal fat and sucrose content in the overall quality of tucum (Astrocaryum aculeatum) paste

Página do item simplificado
dc.contributor.authorSobrinho, Agostinho
dc.contributor.authorSilva, Érica Simplício da
dc.contributor.authorSouza, João Vicente Braga de
dc.date.accessioned2020-07-02T15:27:45Z
dc.date.available2020-07-02T15:27:45Z
dc.date.issued2008
dc.identifier.urihttps://repositorio.inpa.gov.br/handle/1/22343
dc.language.isopt_BRpt_BR
dc.publisher.journalInternational Journal of Food, Agriculture and Environmentpt_BR
dc.relation.ispartofVolume 6, Pags. 101-103pt_BR
dc.rightsRestrito*
dc.titleUtilization of experimental design to study the influence of hydrogenate vegetal fat and sucrose content in the overall quality of tucum (Astrocaryum aculeatum) pasteen
dc.typeArtigopt_BR

Arquivos

Coleções

Artigos