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Roselene Ferreira Oliveira, Lia Mara Moterlle, Edmar Clemente
Pág. 733 - 737
The aim of this work was to evaluate the conservation post process osmotic of guava stored temperature at 5oC. Guava (Psidium guajava L.), red variety ?Paluma? minimally processed by mild osmotic dehydration, were packaged in polyethylene terephthalate (...
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