Open AccessHistological description of fresh, cooked and frozen cassava flesh
Author(s) -
Priscila Gonzáles Figueiredo,
Astride Stéphanie Mouafi Djabou,
Adalton Mazetti Fernandes,
Samuel Carvalho de Aragão,
Márcio Teixeira Oliveira,
Renno de Abreu Araújo
Publication year - 2021
Publication title -
international journal of advanced engineering research and sciences
Language(s) - English
Resource type - Journals
ISSN - 2349-6495
DOI - 10.22161/ijaers.89.13
Subject(s) - flesh , food science , biology