Olive oils produced in Brazil: Chemical composition and transformations in deep-frying of French fries

Detalhes bibliográficos
Autor(a) principal: ALINE GABRIELLE ALVES DE CARVALHO
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=10074811
id BRCRIS_9f585810348c270c33fcd5de35f00e87
network_acronym_str CAPES
network_name_str Portal de Dados Abertos da CAPES
dc.title.pt-BR.fl_str_mv Olive oils produced in Brazil: Chemical composition and transformations in deep-frying of French fries
title Olive oils produced in Brazil: Chemical composition and transformations in deep-frying of French fries
spellingShingle Olive oils produced in Brazil: Chemical composition and transformations in deep-frying of French fries
batata-frita
French fries
ALINE GABRIELLE ALVES DE CARVALHO
title_short Olive oils produced in Brazil: Chemical composition and transformations in deep-frying of French fries
title_full Olive oils produced in Brazil: Chemical composition and transformations in deep-frying of French fries
title_fullStr Olive oils produced in Brazil: Chemical composition and transformations in deep-frying of French fries
Olive oils produced in Brazil: Chemical composition and transformations in deep-frying of French fries
title_full_unstemmed Olive oils produced in Brazil: Chemical composition and transformations in deep-frying of French fries
Olive oils produced in Brazil: Chemical composition and transformations in deep-frying of French fries
title_sort Olive oils produced in Brazil: Chemical composition and transformations in deep-frying of French fries
topic batata-frita
French fries
publishDate 2020
format doctoralThesis
url https://sucupira.capes.gov.br/sucupira/public/consultas/coleta/trabalhoConclusao/viewTrabalhoConclusao.jsf?popup=true&id_trabalho=10074811
author_role author
author ALINE GABRIELLE ALVES DE CARVALHO
author_facet ALINE GABRIELLE ALVES DE CARVALHO
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/5353668522632754
dc.identifier.orcid.none.fl_str_mv https://orcid.org/0000-0003-3505-3711
dc.contributor.advisor1.fl_str_mv ALEXANDRE GUEDES TORRES
dc.contributor.advisor1Lattes.fl_str_mv http://lattes.cnpq.br/6024067815089547
dc.contributor.advisor1orcid.por.fl_str_mv https://orcid.org/0000000273764939
dc.publisher.none.fl_str_mv UNIVERSIDADE FEDERAL DO RIO DE JANEIRO
publisher.none.fl_str_mv UNIVERSIDADE FEDERAL DO RIO DE JANEIRO
instname_str UNIVERSIDADE FEDERAL DO RIO DE JANEIRO
dc.publisher.program.fl_str_mv CIÊNCIA DE ALIMENTOS
dc.description.course.none.fl_txt_mv CIÊNCIA DE ALIMENTOS
reponame_str Portal de Dados Abertos da CAPES
collection Portal de Dados Abertos da CAPES
spelling CAPESPortal de Dados Abertos da CAPESOlive oils produced in Brazil: Chemical composition and transformations in deep-frying of French friesOlive oils produced in Brazil: Chemical composition and transformations in deep-frying of French friesOlive oils produced in Brazil: Chemical composition and transformations in deep-frying of French friesOlive oils produced in Brazil: Chemical composition and transformations in deep-frying of French friesOlive oils produced in Brazil: Chemical composition and transformations in deep-frying of French friesOlive oils produced in Brazil: Chemical composition and transformations in deep-frying of French friesOlive oils produced in Brazil: Chemical composition and transformations in deep-frying of French friesbatata-frita2020doctoralThesishttps://sucupira.capes.gov.br/sucupira/public/consultas/coleta/trabalhoConclusao/viewTrabalhoConclusao.jsf?popup=true&id_trabalho=10074811authorALINE GABRIELLE ALVES DE CARVALHOhttp://lattes.cnpq.br/5353668522632754https://orcid.org/0000-0003-3505-3711ALEXANDRE GUEDES TORREShttp://lattes.cnpq.br/6024067815089547https://orcid.org/0000000273764939UNIVERSIDADE FEDERAL DO RIO DE JANEIROUNIVERSIDADE FEDERAL DO RIO DE JANEIROUNIVERSIDADE FEDERAL DO RIO DE JANEIROCIÊNCIA DE ALIMENTOSCIÊNCIA DE ALIMENTOSPortal de Dados Abertos da CAPESPortal de Dados Abertos da CAPES
identifier_str_mv CARVALHO, ALINE GABRIELLE ALVES DE. Olive oils produced in Brazil: Chemical composition and transformations in deep-frying of French fries. 2020. Tese.
dc.identifier.citation.fl_str_mv CARVALHO, ALINE GABRIELLE ALVES DE. Olive oils produced in Brazil: Chemical composition and transformations in deep-frying of French fries. 2020. Tese.
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