Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/939702
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dc.contributor.authorBENEVIDES, S. D.pt_BR
dc.contributor.authorSANTOS, K. M. O. dospt_BR
dc.contributor.authorLAGUNA, L. E.pt_BR
dc.contributor.authorEGITO, A. S. dopt_BR
dc.date.accessioned2012-11-15T00:04:50Z-
dc.date.available2012-11-15T00:04:50Z-
dc.date.created2012-11-14pt_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: ALACCTA, 2012. 1 CD-ROM.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/939702pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.titleGoat cheese added of pequi oil, frut with distinctive flavor and several nutritional properties available in Caatinga biome of Brazil.pt_BR
dc.typeResumo em anais e proceedingspt_BR
dc.date.updated2019-04-05T11:11:11Zpt_BR
dc.subject.thesagroLeite de cabrapt_BR
dc.subject.thesagroQueijopt_BR
riaa.ainfo.id939702pt_BR
riaa.ainfo.lastupdate2019-04-05 -03:00:00pt_BR
dc.contributor.institutionSELENE DAIHA BENEVIDES, CNPCpt_BR
dc.contributor.institutionKARINA MARIA OLBRICH DOS SANTOS, CNPCeng
dc.contributor.institutionLUIS EDUARDO LAGUNA, CNPCeng
dc.contributor.institutionANTONIO SILVIO DO EGITO, CNPC.eng
Appears in Collections:Resumo em anais de congresso (CNPC)

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