Aceitabilidade e qualidade nutricional de beterrabas in natura e pré-processadas submetidas a diferentes métodos de cocção
Made available in DSpace on 2015-08-20T17:09:49Z (GMT). No. of bitstreams: 0 Previous issue date: 2015-02-25. Added 1 bitstream(s) on 2015-08-20T17:26:22Z : No. of bitstreams: 1 000842897.pdf: 1616965 bytes, checksum: 838e64a2503d49e2e30c22a93d3310f8 (MD5) === A beterraba é uma raiz tuberosa de co...
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| Format: | Others |
| Language: | Portuguese |
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Universidade Estadual Paulista (UNESP)
2015
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| Online Access: | http://hdl.handle.net/11449/126449 http://www.athena.biblioteca.unesp.br/exlibris/bd/cathedra/22-07-2015/000842897.pdf |