Processamento mínimo de figo-da-índia: formas de preparo, associadas a diferentes embalagens e temperaturas
Made available in DSpace on 2014-06-11T19:28:28Z (GMT). No. of bitstreams: 0 Previous issue date: 2012-07-30Bitstream added on 2014-06-13T19:57:58Z : No. of bitstreams: 1 marques_km_me_jabo.pdf: 511891 bytes, checksum: cbe08f410b0271751205fef6028e0959 (MD5) === Coordenação de Aperfeiçoamento de Pe...
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| Format: | Others |
| Language: | Portuguese |
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Universidade Estadual Paulista (UNESP)
2014
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| Online Access: | http://hdl.handle.net/11449/96828 |