COLOR OF MINIMALLY PROCESSED AS AFFECTED BY ANTIBROWNING AGENTS

ANDRÉIA DALLA ROSA; Nei  Fronza; Fabiana  Bortolini

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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COLOR OF MINIMALLY PROCESSED AS AFFECTED BY ANTIBROWNING AGENTS

ANDRÉIA DALLA ROSA ¹ ; Nei Fronza ² ; Fabiana Bortolini ³

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ANDRÉIA DALLA ROSA; Nei Fronza; Fabiana Bortolini. COLOR OF MINIMALLY PROCESSED AS AFFECTED BY ANTIBROWNING AGENTS. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/color-of-minimally-processed-as-affected-by-antibrowning-agents?lang=en>. Acesso em: 19 Out. 2026. Copy citation

ANDRÉIA DALLA ROSA, 2022, COLOR OF MINIMALLY PROCESSED AS AFFECTED BY ANTIBROWNING AGENTS. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/color-of-minimally-processed-as-affected-by-antibrowning-agents?lang=en>. Copy citation

ANDRÉIA DALLA ROSA. (2022, May). COLOR OF MINIMALLY PROCESSED AS AFFECTED BY ANTIBROWNING AGENTS. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

ANDRÉIA DALLA ROSA, COLOR OF MINIMALLY PROCESSED AS AFFECTED BY ANTIBROWNING AGENTS. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/color-of-minimally-processed-as-affected-by-antibrowning-agents?lang=en Copy citation

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² Instituto Federal Catarinense ;

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Food Processing

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