Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1014502
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dc.contributor.authorSILVA, D. A. L. dapt_BR
dc.contributor.authorMATTIETTO, R. de A.pt_BR
dc.contributor.authorMENDONÇA, A. P. O.pt_BR
dc.contributor.authorSOUZA NETO, A. M. L. dept_BR
dc.contributor.authorVENTURIERI, G. C.pt_BR
dc.date.accessioned2015-04-28T11:11:11Zpt_BR
dc.date.available2015-04-28T11:11:11Zpt_BR
dc.date.created2015-04-28pt_BR
dc.date.issued2012pt_BR
dc.identifier.citationIn: 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: IUFoST: ALACCTA, 2012.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1014502pt_BR
dc.format1 CD-ROM.pt_BR
dc.languageenpt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectBebida fermentadapt_BR
dc.subjectLevedura.pt_BR
dc.titleInfluence of the initial soluble solids content and yeasts in cupuaçu and honey must to obtain fermented beverages.pt_BR
dc.typeSeparataspt_BR
dc.date.updated2015-04-28T11:11:11Zpt_BR
dc.subject.thesagroCupuaçupt_BR
dc.subject.thesagroMel.pt_BR
dc.contributor.institutionDeborah A. L. da Silva, UFRA; RAFAELLA DE ANDRADE MATTIETTO, CPATU; Ana Paula O. Mendonça, UEPA; Aluizio M.L. de Souza Neto, UEPA; GIORGIO CRISTINO VENTURIERI, CPATU.pt_BR
Appears in Collections:Resumo em anais de congresso (CPATU)

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