Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/969697
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dc.contributor.authorALVES, N.pt_BR
dc.contributor.authorDELIZA, R.pt_BR
dc.contributor.authorROSENTHAL, A.pt_BR
dc.date.accessioned2013-10-29T11:11:11Zpt_BR
dc.date.available2013-10-29T11:11:11Zpt_BR
dc.date.created2013-10-29pt_BR
dc.date.issued2013pt_BR
dc.identifier.citationIn: INTERNATIONAL NONTHERMAL FOOD PROCESSING WORKSHOP, 2013, Florianópolis. Research and innovation towards competitiveness: workshop. Florianópolis: FIESC/SENAI, 2013. p. 99.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/969697pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectAnálise conjuntapt_BR
dc.subjectAlta pressão hidrostáticapt_BR
dc.subjectRedução de salpt_BR
dc.subjectComsumidorpt_BR
dc.subjectPresunto cozidopt_BR
dc.titleEffect of packaging attributes on consumer liking of pressurized low salted cooked ham.pt_BR
dc.typeResumo em anais e proceedingspt_BR
dc.date.updated2016-02-22T11:11:11Zpt_BR
riaa.ainfo.id969697pt_BR
riaa.ainfo.lastupdate2016-02-22pt_BR
dc.contributor.institutionN. ALVES, UFRRJ; ROSIRES DELIZA, CTAA; AMAURI ROSENTHAL, CTAA.pt_BR
Appears in Collections:Resumo em anais de congresso (CTAA)

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