Please use this identifier to cite or link to this item:
http://www.alice.cnptia.embrapa.br/alice/handle/doc/969946| Title: | Sensory characterization of high pressure treated low salted cooked ham using the Check-All-That-Apply (CATA) methodology. |
| Authors: | ALVES, N.  DELIZA, R. ROSENTHAL, A. |
| Affiliation: | N. ALVES, UFRRJ; ROSIRES DELIZA, CTAA; AMAURI ROSENTHAL, CTAA. |
| Date Issued: | 2013 |
| Citation: | In: INTERNATIONAL NONTHERMAL FOOD PROCESSING WORKSHOP, 2013, Florianópolis. Research and innovation towards competitiveness: workshop. Florianópolis: FIESC/SENAI, 2013. p. 158. |
| Thesagro: | Consumidor |
| Keywords: | Presunto cozido CATA Alta pressão hidrostática |
| Type of Material: | Resumo em anais e proceedings |
| Access: | openAccess |
| Appears in Collections: | Resumo em anais de congresso (CTAA) |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 2013128.pdf | 356.23 kB | Adobe PDF |  View/Open |
