Effect of processing, storage and type of glass packaging on the quality of jelly produced from a Brazilian Cerrado fruit-Reference-Cited by-同舟云学术

Effect of processing, storage and type of glass packaging on the quality of jelly produced from a Brazilian Cerrado fruit

Published:2020-12 Issue:suppl 2 Volume:40 Page:661-668
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

CUNHA Mariana Crivelari da¹,SILVA Jéssyca Santos¹,GUIMARÃES Jéssica Sousa¹,CARVALHO Elisângela Elena Nunes¹,BOAS Eduardo Valério de Barros Vilas¹^ORCID

Affiliation:

1. Universidade Federal de Lavras, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v40s2/0101-2061-cta-fst38419.pdf

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4. Química de Alimentos: teoria e prática;Araujo J. M. A.,2011

5. Official methods of analysis of the AOAC International,2012

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