Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/915886
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dc.contributor.authorMATTIETTO, R. de A.pt_BR
dc.contributor.authorMATTA, V. M. dapt_BR
dc.date.accessioned2012-02-16T11:11:11Zpt_BR
dc.date.accessioned2012-02-16T11:11:11Zpt_BR
dc.date.available2012-02-16T11:11:11Zpt_BR
dc.date.available2012-02-16T11:11:11Zpt_BR
dc.date.created2012-02-16pt_BR
dc.date.issued2011pt_BR
dc.identifier.citationIn: INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD, 11., 2011, Athens. Food process engineering in a changing world: proceedings... Athens: National Technical University of Athens, 2011.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/915886pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectCamu-camupt_BR
dc.subjectDesenho experimentalpt_BR
dc.titleStatistical evaluation of camu-camu pulp pasteurization using a composed rotational experimental plan.pt_BR
dc.typeArtigo em anais e proceedingspt_BR
dc.date.updated2012-02-16T11:11:11Zpt_BR
dc.subject.thesagroMyrciaria Dubiapt_BR
dc.subject.thesagroMicrobiologiapt_BR
dc.subject.thesagroPolpapt_BR
dc.subject.thesagroTratamento Térmicopt_BR
riaa.ainfo.id915886pt_BR
riaa.ainfo.lastupdate2012-02-16pt_BR
dc.contributor.institutionRAFAELLA DE ANDRADE MATTIETTO, CPATU; VIRGINIA MARTINS DA MATTA, CTAA.pt_BR
Appears in Collections:Artigo em anais de congresso (CTAA)

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