01096naa a2200229 a 450000100080000000500110000800800410001910000250006024500890008526000090017450002980018365000100048165000100049165000110050165300230051265300290053570000270056470000180059170000220060970000240063177302110065515739732010-04-15       2009    bl ---       0--  u    #d1 aFREITAS, D. de G. C.  aSensory study of astringency threshold in persimmon after tannin removing treatment.  c2009  aPublicado também como resumo em: Bornimer Agrartechnische Berichte, Potsdam, v. 70, p. 283, 2009. Edition of Book of Abstract of the 5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management, Potsdam, 31 aug. to 02 sept. 2009.  aCaqui  aFruta  aTanino  aAnálise sensorial  aLimite de adstringência1 aNEVES JUNIOR, A. C. V.1 aSOARES, A. G.1 aFONSECA, M. J. O.1 aCONEGLIAN, R. C. C.  tIn: INTERNATIONAL TECHNICAL SYMPOSIUM ON FOOD PROCESSING, MONITORING TECHNOLOGY IN BIOPROCESSES AND FOOD QUALITY MANAGEMENT, 5., 2009, Postdam. Proceedings... Postdam: Agrartechnik Bornim, 2009. p. 896-899.