Weight loss and pH modification during storage of minimally processed ear of por-vitamin A biofortified maize.

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dc.contributorMARIA CRISTINA DIAS PAES, CNPMS; ISRAEL ALEXANDRE PEREIRA FILHO, CNPMS.
dc.creatorBARBOSA, N. A.
dc.creatorPAES, M. C. D.
dc.creatorPEREIRA FILHO, I. A.
dc.creatorPEREIRA, J.
dc.date2012-08-15T11:11:11Z
dc.date2012-08-15T11:11:11Z
dc.date2012-08-15
dc.date2012
dc.date2012-10-24T11:11:11Z
dc.date.accessioned2026-07-07T05:12:58Z
dc.format1 CD-ROM.
dc.identifierIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: [s.n.], 2012.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/931308
dc.identifier.urihttp://hdl.handle.net/123456789/483922
dc.languageeng
dc.rightsopenAccess
dc.subjectMilho biofortificado
dc.subjectMilho
dc.subjectZea Mays
dc.subjectCorn
dc.titleWeight loss and pH modification during storage of minimally processed ear of por-vitamin A biofortified maize.
dc.typeResumo em anais e proceedings

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