Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1014502
Research center of Embrapa/Collection: Embrapa Amazônia Oriental - Resumo em anais de congresso (ALICE)
Date Issued: 2012
Type of Material: Resumo em anais de congresso (ALICE)
Authors: SILVA, D. A. L. da
MATTIETTO, R. de A.
MENDONÇA, A. P. O.
SOUZA NETO, A. M. L. de
VENTURIERI, G. C.
Additional Information: Deborah A. L. da Silva, UFRA; RAFAELLA DE ANDRADE MATTIETTO, CPATU; Ana Paula O. Mendonça, UEPA; Aluizio M.L. de Souza Neto, UEPA; GIORGIO CRISTINO VENTURIERI, CPATU.
Title: Influence of the initial soluble solids content and yeasts in cupuaçu and honey must to obtain fermented beverages.
Publisher: In: 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: IUFoST: ALACCTA, 2012.
Language: en
Keywords: Bebida fermentada
Levedura.
Thesagro: Cupuaçu
Mel.
Data Created: 2015-04-28
Appears in Collections:Resumo em anais de congresso (CPATU)

Files in This Item:
File Description SizeFormat 
07913.pdf8,51 kBAdobe PDFThumbnail
View/Open

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace