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GERALDINE, Robson Maia
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GERALDINE, Robson Maia
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1
Parâmetros tecnológicos para o processamento mínimo de alho (Allium sativum L.)
by
Geraldine
,
Robson
Maia
Published 2017
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2
Azeite de pequi: efeito do aquecimento em temperatura de fritura e utilização como ingrediente na formulação de maionese
by
RODRIGUES, Mara Lina
Published 2014
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