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1 Ergebnisse
1
Desenvolvimento de um sumo de fruta com adição de macroalga..:
Marques, A. T
;
Bernardino, Susana
Marques, A.T. & Bernardino, S. (2017). Desenvolvimento de um sumo de fruta com adição de macroalga Gelidium corneum, recorrendo à tecnologia HPP: caracterização físico-química, microbiológica e sensorial. Res Net Health 3, spta17.1-2.. , 2017
Link:
http://hdl.handle.net/10400.8/4462
RT Journal T1 <Title>Desenvolvimento de um sumo de fruta com adição de macroalga Gelidium corneum, recorrendo à tecnologia HPP: caracterização físico-química, microbiológica e sensorial</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftpinstleiria:oai:iconline.ipleiria.pt:10400.8_4462&Exemplar=1&LAN=DE A1 Marques, A. T A1 Bernardino, Susana PB Instituto Politécnico de Leiria YR 2017 JF Marques, A.T. & Bernardino, S. (2017). Desenvolvimento de um sumo de fruta com adição de macroalga Gelidium corneum, recorrendo à tecnologia HPP: caracterização físico-química, microbiológica e sensorial. Res Net Health 3, spta17.1-2. LK http://hdl.handle.net/10400.8/4462 DO http://hdl.handle.net/10400.8/4462 SF ELIB - SuUB Bremen
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