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Bibliographic Details
Main Author: Aroldo ARÉVALO-PINEDO
Format: Artículo científico
Language:pt
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2010
Subjects:
Agrociencias
Pequi
pasta
estabilidade
processamento
Caryocar brasiliense
Online Access:https://www.redalyc.org/articulo.oa?id=395940101015
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