Please use this identifier to cite or link to this item: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/748229
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dc.contributor.authorPEREIRA, B. G.pt_BR
dc.contributor.authorHENRIQUE, J. R.pt_BR
dc.contributor.authorLIMA, H. C. dept_BR
dc.contributor.authorGONÇALVES, R. A.pt_BR
dc.contributor.authorTERÁN-ORTIZ, G. P.pt_BR
dc.date.accessioned2011-04-10T11:11:11Zpt_BR
dc.date.available2011-04-10T11:11:11Zpt_BR
dc.date.created2010-04-29pt_BR
dc.date.issued2009pt_BR
dc.identifier.citationPlanaltina, DF: Embrapa Cerrados, 2009.pt_BR
dc.identifier.urihttp://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/748229pt_BR
dc.format1 folder.pt_BR
dc.language.isoporpt_BR
dc.rightsopenAccesspt_BR
dc.subjectEmbutido mistopt_BR
dc.subjectAnálise sensorialpt_BR
dc.subjectSensorial analysispt_BR
dc.titleDesenvolvimento de um salame a base de carne bovina e suína com recheio de queijo tipo provolone: características e avaliação sensorial (2009).pt_BR
dc.typeFolderspt_BR
dc.date.updated2017-06-29T11:11:11Zpt_BR
dc.subject.thesagroSalamept_BR
dc.subject.nalthesaurusfood technologypt_BR
dc.subject.nalthesaurusbeefpt_BR
dc.subject.nalthesaurusporkpt_BR
dc.subject.nalthesaurussalamipt_BR
riaa.ainfo.id748229pt_BR
riaa.ainfo.lastupdate2017-06-29pt_BR
dc.contributor.institutionHERBERT CAVALCANTE DE LIMA, CPAC.pt_BR
Appears in Collections:Folder / Folheto / Cartilha (CPAC)

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