Avaliação da qualidade sensorial de diferentes formas de pré-preparo de batatas fritas tipo palito / Sensory quality evaluation of different forms of pre-preparation of chips
Hig. aliment
; 29(246/247): 177-182, jul.-ago. 2015. tab
Article
in Pt
| LILACS
| ID: lil-784736
Responsible library:
BR526.1
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Index:
LILACS
Main subject:
Solanum tuberosum
/
Food Analysis
/
Food Preservation
Limits:
Humans
Language:
Pt
Journal:
Hig. aliment
Journal subject:
CIENCIAS DA NUTRICAO
Year:
2015
Type:
Article