Desenvolvimento de emulsões A/O/A para o carreamento de FeSO 4 e seu impacto na qualidade sensorial de alimentos
Submitted by Marco Antônio de Ramos Chagas (mchagas@ufv.br) on 2017-11-16T15:38:35Z No. of bitstreams: 1 texto completo.pdf: 7329551 bytes, checksum: 0622acad58f5225b2c5e18ba4d36423f (MD5) === Made available in DSpace on 2017-11-16T15:38:35Z (GMT). No. of bitstreams: 1 texto completo.pdf: 7329551...
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| Language: | Portuguese |
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Universidade Federal de Viçosa
2017
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| Online Access: | http://www.locus.ufv.br/handle/123456789/13123 |