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Desenvolvimento e caracterização de aguardente de frutas a ..:
Moro, Karine Ines Bolson
MORO, Karine Ines Bolson. Development and characterization of fruit brandy using banana (Musa sp.) pulp and pineapple (Ananas Comusus (L) Merril) juice. 2016. 87 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2016.. , 2016
Link:
http://repositorio.ufsm.br/handle/1/5792
RT Journal T1
Desenvolvimento e caracterização de aguardente de frutas a base de polpa de banana (Musa sp.) e de suco de abacaxi (Ananas comusus (L) Merril) ; Development and characterization of fruit brandy using banana (Musa sp.) pulp and pineapple (Ananas Comusus (L) Merril) juice
UL https://suche.suub.uni-bremen.de/peid=base-ftunivfstmaria:oai:repositorio.ufsm.br:1_5792&Exemplar=1&LAN=DE A1 Moro, Karine Ines Bolson PB Universidade Federal de Santa Maria; BR; Ciência e Tecnologia dos Alimentos; UFSM; Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos YR 2016 K1 Aguardente de frutas K1 Banana K1 Abacaxi K1 Fermentação K1 Compostos voláteis K1 Fruit brandy K1 Pineapple K1 Fermentation K1 Volatile compounds K1 CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS JF MORO, Karine Ines Bolson. Development and characterization of fruit brandy using banana (Musa sp.) pulp and pineapple (Ananas Comusus (L) Merril) juice. 2016. 87 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2016. LK http://repositorio.ufsm.br/handle/1/5792 DO http://repositorio.ufsm.br/handle/1/5792 SF ELIB - SuUB Bremen
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