Open AccessUSO DE ADITIVOS QUÍMICOS NA REDUÇÃO DE ESCURECIMENTO DE CONSERVAS DE CEBOLA BRANCA (ALLIUM CEPA L) / USE OF CHEMICAL ADDITIVES TO REDUCE BROWNING IN WHITE ONION CANNED
Author(s) -
Beatris Campara,
Ana Paula de Oliveira Schmitz,
Patricia Dall Agnol,
Luciano Lucchetta
Publication year - 2021
Publication title -
brazilian journal of development
Language(s) - Spanish
Resource type - Journals
ISSN - 2525-8761
DOI - 10.34117/bjdv7n3-456
Subject(s) - chemistry , food science