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_aBR-BrBNA _bpor _cBiblioteca Nacional de Agricultura |
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| 041 | _a(En) | ||
| 072 | _aJ11 | ||
| 100 | 1 | _aKasim, R. | |
| 100 | 1 | _aKasim, M.U. | |
| 245 | 1 | _aBiochemical changes and color properties of fresh-cut green bean (Phaseolus vulgaris L. cv.gina)treated with calcium chloride during storage | |
| 650 | _aFEIJAO | ||
| 650 | _aPHASEOLUS VULGARIS | ||
| 650 | _aBIOQUIMICA VEGETAL | ||
| 650 | _aARMAZENAMENTO DE ALIMENTO | ||
| 650 | _aESCURECIMENTO | ||
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_tFood Science and Technology (Brazil) _xISSN 1678-457X _g(Apr-Jun 2015), v. 35(2) p. 266-272 _wBR2016000773 |
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| 856 | 4 | 0 | _uhttp://www.scielo.br/pdf/cta/v35n2/0101-2061-cta-35-2-266.pdf |
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_a202311 _bLúcia _c55 _dLúcia Elande |
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