00756nam a2200205 a 450000100080000000500110000800800410001910000290006024501290008926001290021865300220034765300170036965300340038665300280042070000230044870000150047170000220048670000240050870000180053219727932016-02-26       2013    bl uuuu     u00u1 u    #d1 aBARROS-MARCELLINI, A. M.  aComparing methods of identify the appropriate sugar and pulp levels for fruit juice formulationba consumer-driven approach.  aIn: PANGBORN SENSORY SCIENCE SYMPOSIUM, 10., 2013, Rio de Janeiro. Abstracts... [S.l.]: Elsevier, 2013. Ref. P2.2.001.c2013  aCereja brasileira  aEscala ideal  aFormulação de suco de fruta  aSuperfície de resposta1 aFERREIRA, E. A. S.1 aDELIZA, R.1 aMARCELLINI, P. S.1 aMATTOS, C. T. G. B.1 aROSENTHAL, A.