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Wpływ obróbki termicznej

Wpływ obróbki termicznej

Eliza Dorotea Pozzobon de Al. Lima / Francisca Clecia Viana Lucas / Josélia Joana da Silva

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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Botánica y ciencias de las plantas
ISBN:
9786206830467
34,07 €
IVA incluido
Disponible

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Sobre IBD

Przygotowanie tej pracy było wielkim wyzwaniem, przyjętym ze zrozumieniem wielkiej odpowiedzialności akademickiej wobec nauki o technologii żywności i żywieniu. Zdajemy sobie sprawę, że przyczyniamy się do rozpowszechniania tego produktu, fasoli, która jest jednym z najważniejszych produktów spożywczych na brazylijskim stole. Kultura, formy i różnorodne preparaty w najróżniejszych regionach Brazylii.

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