Goat cheese added of pequi oil, fruit with distinctive flavor and several nutritional properties available in Caatinga biome of Brazil.

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dc.contributorSELENE DAIHA BENEVIDES, CNPC
dc.contributorKARINA MARIA OLBRICH DOS SANTOS, CNPC
dc.contributorLUIS EDUARDO LAGUNA, CNPC
dc.contributorANTONIO SILVIO DO EGITO, CNPC.
dc.creatorBENEVIDES, S. D.
dc.creatorSANTOS, K. M. O. dos
dc.creatorLAGUNA, L. E.
dc.creatorEGITO, A. S. do
dc.date2012-11-15T00:04:50Z
dc.date2012-11-15T00:04:50Z
dc.date2012-11-14
dc.date2012
dc.date2019-04-05T11:11:11Z
dc.date.accessioned2026-07-01T00:17:35Z
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: ALACCTA, 2012. 1 CD-ROM.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/939702
dc.identifier.urihttp://hdl.handle.net/123456789/401090
dc.languageeng
dc.rightsopenAccess
dc.subjectLeite de cabra
dc.subjectQueijo
dc.titleGoat cheese added of pequi oil, fruit with distinctive flavor and several nutritional properties available in Caatinga biome of Brazil.
dc.typeResumo em anais e proceedings

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