Please use this identifier to cite or link to this item:
http://www.alice.cnptia.embrapa.br/alice/handle/doc/939702| Title: | Goat cheese added of pequi oil, frut with distinctive flavor and several nutritional properties available in Caatinga biome of Brazil. |
| Authors: | BENEVIDES, S. D.  SANTOS, K. M. O. dos LAGUNA, L. E. EGITO, A. S. do |
| Affiliation: | SELENE DAIHA BENEVIDES, CNPC KARINA MARIA OLBRICH DOS SANTOS, CNPC LUIS EDUARDO LAGUNA, CNPC ANTONIO SILVIO DO EGITO, CNPC. |
| Date Issued: | 2012 |
| Citation: | In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: ALACCTA, 2012. 1 CD-ROM. |
| Thesagro: | Leite de cabra Queijo |
| Type of Material: | Resumo em anais e proceedings |
| Access: | openAccess |
| Appears in Collections: | Resumo em anais de congresso (CNPC) |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| RACGoatcheeseadded.pdf | 7.83 kB | Adobe PDF |  View/Open |
