THE ELABORATION AND THE EVALUATION OF THE ACCEPTABILITY OF THE FISH BURGER OF ACARÁ-AÇÚ (LOBOTESSURINAMENSIS) IN THE MACAPAENSE MARKET - AP, BRAZIL
The increasing consumer market requires innovative and quality products to respond to demand; thereby it is necessary that new experiments of new products are performed. Furthermore, a sensory analysis is a quick and an effective method to evaluate the acceptability of new food products. Therefore,...
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Автори: | , , , |
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Формат: | Книга |
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Universidade do Estado do Rio de Janeiro,
2016-12-01T00:00:00Z.
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Онлайн доступ: | Connect to this object online. |
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Connect to this object online.3rd Floor Main Library
Шифр: |
A1234.567 |
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Примірник 1 | Доступно |