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1... Caracterização da macaúba (casca, polpa e amêndoa) e análise sensorial através da Educação do...by Samuel ZanattaSubjects: “... Slow Food ...”
Published 2015
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2by Giovanna Fachini Dellaqua“... of business, quite significant in Brazil and with huge potential for growth. The development of plant products...”
Published 2016
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