CAMU-CAMU POST-HARVEST AND PROCESSING TECHNOLOGY TO MAINTAIN ITS NUTRITIONAL QUALITIES AND IMPROVE ITS SENSORY ATTRIBUTES

Autor:	Raimundo Silva de Souza, Jerusa Souza Andrade, Antonio Augusto Marques Rodrigues
Rok vydání:	2021
Předmět:	business.industry Sensory system Biology business Biotechnology
Zdroj:	Ciência e Tecnologia de Alimentos: pesquisa e práticas contemporâneas-Volume 2 ISBN: 9786589826941 Ciência e Tecnologia de Alimentos: pesquisa e práticas contemporâneas-Volume 2
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::5619bf6dfafabde66dba4054bc0251d8 https://doi.org/10.37885/210605171 Zobrazit plný text záznamu