News insights for smoked bacon with different woods from chemical and sensory perspectives
| Data de Publicação: | 2020 |
|---|---|
| Tipo de documento: | Tese |
| Título da fonte: | Portal de Dados Abertos da CAPES |
| Texto Completo: | https://sucupira.capes.gov.br/sucupira/public/consultas/coleta/trabalhoConclusao/viewTrabalhoConclusao.jsf?popup=true&id_trabalho=10358255 |
| id |
BRCRIS_06fa9d380e3b719c47d7f3a948771506 |
|---|---|
| network_acronym_str |
CAPES |
| network_name_str |
Portal de Dados Abertos da CAPES |
| dc.title.pt-BR.fl_str_mv |
News insights for smoked bacon with different woods from chemical and sensory perspectives |
| title |
News insights for smoked bacon with different woods from chemical and sensory perspectives |
| spellingShingle |
News insights for smoked bacon with different woods from chemical and sensory perspectives Antimicrobial Antimicrobiano |
| title_short |
News insights for smoked bacon with different woods from chemical and sensory perspectives |
| title_full |
News insights for smoked bacon with different woods from chemical and sensory perspectives |
| title_fullStr |
News insights for smoked bacon with different woods from chemical and sensory perspectives News insights for smoked bacon with different woods from chemical and sensory perspectives |
| title_full_unstemmed |
News insights for smoked bacon with different woods from chemical and sensory perspectives News insights for smoked bacon with different woods from chemical and sensory perspectives |
| title_sort |
News insights for smoked bacon with different woods from chemical and sensory perspectives |
| topic |
Antimicrobial Antimicrobiano |
| publishDate |
2020 |
| format |
doctoralThesis |
| url |
https://sucupira.capes.gov.br/sucupira/public/consultas/coleta/trabalhoConclusao/viewTrabalhoConclusao.jsf?popup=true&id_trabalho=10358255 |
| author_role |
author |
| dc.publisher.none.fl_str_mv |
USP ( ESCOLA SUPERIOR DE AGRICULTURA LUIZ DE QUEIROZ ) |
| publisher.none.fl_str_mv |
USP ( ESCOLA SUPERIOR DE AGRICULTURA LUIZ DE QUEIROZ ) |
| instname_str |
USP ( ESCOLA SUPERIOR DE AGRICULTURA LUIZ DE QUEIROZ ) |
| dc.publisher.program.fl_str_mv |
CIÊNCIA E TECNOLOGIA DE ALIMENTOS |
| dc.description.course.none.fl_txt_mv |
CIÊNCIA E TECNOLOGIA DE ALIMENTOS |
| reponame_str |
Portal de Dados Abertos da CAPES |
| collection |
Portal de Dados Abertos da CAPES |
| spelling |
CAPESPortal de Dados Abertos da CAPESNews insights for smoked bacon with different woods from chemical and sensory perspectivesNews insights for smoked bacon with different woods from chemical and sensory perspectivesNews insights for smoked bacon with different woods from chemical and sensory perspectivesNews insights for smoked bacon with different woods from chemical and sensory perspectivesNews insights for smoked bacon with different woods from chemical and sensory perspectivesNews insights for smoked bacon with different woods from chemical and sensory perspectivesNews insights for smoked bacon with different woods from chemical and sensory perspectivesAntimicrobial2020doctoralThesishttps://sucupira.capes.gov.br/sucupira/public/consultas/coleta/trabalhoConclusao/viewTrabalhoConclusao.jsf?popup=true&id_trabalho=10358255authorUSP ( ESCOLA SUPERIOR DE AGRICULTURA LUIZ DE QUEIROZ )USP ( ESCOLA SUPERIOR DE AGRICULTURA LUIZ DE QUEIROZ )USP ( ESCOLA SUPERIOR DE AGRICULTURA LUIZ DE QUEIROZ )CIÊNCIA E TECNOLOGIA DE ALIMENTOSCIÊNCIA E TECNOLOGIA DE ALIMENTOSPortal de Dados Abertos da CAPESPortal de Dados Abertos da CAPES |
| _version_ |
1741884061213786112 |