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Material Type: Artigo
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Setting a protocol for hazelnut roasting using sensory and colorimetric analysis: Influence of the roasting temperature on the hazelnut quality Tonda Gentile delle Langhe cvDONNO, Dario ; BECCARO, Gabriele L. ; MELLANO, Gabriella M. ; Di PRIMA, Sara ; CAVICCHIOLI, Massimiliano ; CERUTTI, Alessandro K. ; BOUNOUS, GiancarloCzech Journal of Food Sciences, 2013-08, Vol.31 (4), p.390-400 [Periódico revisado por pares]Prague: Czech Academy of Agricultural Sciences (CAAS)Texto completo disponível |