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Chemical composition of the raw and toasted cashew nut (Anacardium occidentale L.)
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| Published in: | Ciência e tecnologia de alimentos 1998-05, Vol.18 (2) |
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| Main Authors: | , , , , |
| Format: | Article |
| Language: | Portuguese |
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| Online Access: | Get full text |
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| container_issue | 2 |
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| container_title | Ciência e tecnologia de alimentos |
| container_volume | 18 |
| creator | Melo, M.L.P Maia, G.A Silva, A.P.V Oliveira, G.S.F Figueiredo, R.W |
| description | |
| format | article |
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| fulltext | fulltext |
| identifier | ISSN: 0101-2061 |
| ispartof | Ciência e tecnologia de alimentos, 1998-05, Vol.18 (2) |
| issn | 0101-2061 1678-457X |
| language | por |
| recordid | cdi_fao_agris_BR1999002315 |
| source | SciELO Brazil |
| subjects | AMENDOA ANACARDO CASHEWS CASTANHA DE CAJU CHEMICAL COMPOSITION CHEMICOPHYSICAL PROPERTIES COMPOSICAO QUIMICA COMPOSICION QUIMICA COMPOSITION CHIMIQUE NOIX DE CAJOU PROPIEDADES FISICOQUIMICAS PROPRIEDADE FISICO QUIMICA PROPRIETE PHYSICOCHIMIQUE |
| title | Chemical composition of the raw and toasted cashew nut (Anacardium occidentale L.) |
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