CARACTERIZAÇÃO E COMPORTAMENTO SACARIFICANTE DA FLORA MICROBIANA EMPREGADA NA FABRICAÇÃO DA AGUARDENTE DE MANDIOCA (TIQUIRA)
Made available in DSpace on 2016-08-19T12:56:36Z (GMT). No. of bitstreams: 1 Dissertacao Diogo pdf.pdf: 2699953 bytes, checksum: 09315b0edaa52c24cb3e4ee84d5626e7 (MD5) Previous issue date: 2011-06-20 === The Tiquira is a distilled alcoholic beverage prepared from the saccharification and subsequ...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | Portuguese |
| Published: |
Universidade Federal do Maranhão
2016
|
| Subjects: | |
| Online Access: | http://tedebc.ufma.br:8080/jspui/handle/tede/919 |