[1]
Cremasco, C.P., Ohara, L., Gabriel Filho, L.R.A., Garcia, M.P.B., Macini, N., Putti, F.F. and Caneppele, F.L. 2015. USE OF ORGANIC VEGETABLES IN TYPICAL DISHES OF JAPANESE CUISINE . Revista Brasileira de Engenharia de Biossistemas. 9, 1 (Mar. 2015), 11–20. DOI:https://doi.org/10.18011/bioeng2015v9n1p11-20.