Also published on: SLACA 2019
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CASE STUDY OF SALVADOR GOURMET INFORMAL SECTOR: THE ACTORS, CHARACTERIZATION, AND EXHIBITION OF PRODUCTS
SLACA 2019
A centesimal and sensory characterization study of the cocoa and chocolate mousse of the Amorim family
SLACA 2019
CENTESIMAL COMPOSITION AND SENSORY CHARACTERIZATION OF CACAU RAVIOLI WITH SWINE COAST FILLING IN CHOCOLATE SAUCE 55%
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