Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1104678
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dc.contributor.authorCARVALHO, L. M. J. de
dc.contributor.authorSILVA, R. M.
dc.contributor.authorCUNHA, B.
dc.contributor.authorFERREIRA, F. M.
dc.contributor.authorLEAL, E. C.
dc.contributor.authorMACEDO, L. M. de
dc.contributor.authorPACHECO, S.
dc.contributor.authorNASCIMENTO, L. da S. de M. do
dc.contributor.authorSANTIAGO, M. C. P. de A.
dc.contributor.authorCARVALHO, J. L. V. de
dc.contributor.authorRAMOS, S. R. R.
dc.date.accessioned2019-01-24T00:32:54Z-
dc.date.available2019-01-24T00:32:54Z-
dc.date.created2019-01-23
dc.date.issued2018
dc.identifier.citationIn: WORLD CONGRESS OF FOOD SCIENCE AND TECNOLOGY, 19., 2018, Navi Mumbai. E-poster Abstract Book. Mumbai: IUFoST, 2018. p. 513-514.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1104678-
dc.language.isoengeng
dc.rightsopenAccesseng
dc.titleCarotenoids contents in pumpkins (Cucurbita Moschata) cooked in different cooking styles.
dc.typeResumo em anais e proceedings
dc.date.updated2019-01-24T00:32:54Zpt_BR
dc.subject.thesagroCucúrbita Moschata
dc.description.notesIUFoST. Ref. 746. 23 -27 oct. 2018. Was wone of the poster awardeees in IUFoST 2018. Was presented by Lucia Maria Jaeger de Carvalho.
riaa.ainfo.id1104678
riaa.ainfo.lastupdate2019-01-23
dc.contributor.institutionLucia Maria Jaeger de Carvalho, UFRJ; Ramon M. Silva, UFRJ; Beatriz Cunha, UFRJ; Filipe M. Ferreira, UFRJ; Elisa C. Leal, UFRJ; Lucas Malvezzi de Macedo, UFRJ; SIDNEY PACHECO, CTAA; LUZIMAR DA SILVA DE M DO NASCIMENTO, CTAA; MANUELA CRISTINA P DE A SANTIAGO, CTAA; JOSE LUIZ VIANA DE CARVALHO, CTAA; Semíramis R. R. Ramos, UFRJ.
Appears in Collections:Resumo em anais de congresso (CTAA)

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