Use of an experimental design for optimizing the formulation of a clarified fruit juice mixture.

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dc.contributorRAFHAELA M. NASCIMENTO, UFRRJ; LUÍSA O. L. ROSA, UNESA; DANIELA DE GRANDI CASTRO FREITAS, CTAA; RAFAELLA DE ANDRADE MATTIETTO, CPATU; VIRGINIA MARTINS DA MATTA, CTAA.
dc.creatorNASCIMENTO, R. M.
dc.creatorROSA, L. O. L.
dc.creatorFREITAS, D. G. C.
dc.creatorMATTIETTO, R. A.
dc.creatorMATTA, V. M.
dc.date2012-10-15T11:11:11Z
dc.date2012-10-15T11:11:11Z
dc.date2012-10-15
dc.date2012
dc.date2016-02-23T11:11:11Z
dc.date.accessioned2026-06-30T23:08:07Z
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: IUFoST: ALACCTA, 2012. 1 CD-ROM.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/936620
dc.identifier.urihttp://hdl.handle.net/123456789/374789
dc.languageeng
dc.rightsopenAccess
dc.subjectSuco de fruta clarificado
dc.subjectDesenho experimental
dc.titleUse of an experimental design for optimizing the formulation of a clarified fruit juice mixture.
dc.typeResumo em anais e proceedings

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