Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/969946
Research center of Embrapa/Collection: Embrapa Agroindústria de Alimentos - Resumo em anais de congresso (ALICE)
Date Issued: 2013
Type of Material: Resumo em anais de congresso (ALICE)
Authors: ALVES, N.
DELIZA, R.
ROSENTHAL, A.
Additional Information: N. ALVES, UFRRJ; ROSIRES DELIZA, CTAA; AMAURI ROSENTHAL, CTAA.
Title: Sensory characterization of high pressure treated low salted cooked ham using the Check-All-That-Apply (CATA) methodology.
Publisher: In: INTERNATIONAL NONTHERMAL FOOD PROCESSING WORKSHOP, 2013, Florianópolis. Research and innovation towards competitiveness: workshop. Florianópolis: FIESC/SENAI, 2013. p. 158.
Language: en
Keywords: Presunto cozido
CATA
Alta pressão hidrostática.
Thesagro: Consumidor.
Data Created: 2013-10-31
Appears in Collections:Resumo em anais de congresso (CTAA)

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