Características Sensoriais E Microbiológicas De Maçãs Minimamente Processadas Recobertas Com Películas
Food Science and Technology - Brazil
doi 10.1590/s0101-20612007000100016
Full Text
Open PDFAbstract
Available in full text
Date
March 1, 2007
Authors
Publisher
FapUNIFESP (SciELO)