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dc.contributor.authorDel Bianchi, Vanildo Luiz [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.date.accessioned2022-04-28T19:41:02Z
dc.date.available2022-04-28T19:41:02Z
dc.date.issued2021-02-04
dc.description.affiliationFood Engineering and Technology Department São Paulo State University
dc.description.affiliationUnespFood Engineering and Technology Department São Paulo State University
dc.format.extentvii-ix
dc.identifier.citationFermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Fermented Beverages, p. vii-ix.
dc.identifier.scopus2-s2.0-85108926659
dc.identifier.urihttp://hdl.handle.net/11449/221872
dc.language.isoeng
dc.relation.ispartofFermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Fermented Beverages
dc.sourceScopus
dc.titlePrefaceen
dc.typeEditorial
dspace.entity.typePublication

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