Umidade e pH nas porções comestíveis do fruto do piquizeiro, Caryocar coriaceum Wittm.

Montenegro S, F.

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Date

10-1972

Abstract

This paper deals with the humidity and pH of the edible parts of the fruit the “piquizeiro”, Caryocar coriaceum Wittm. a plant widespread in most of the states in Brazil. Piqui fruits from Ceará and Piaui. Brazil were analyzed.

Keywords

Humedad||humidity||humidade||humidité, Fruto (botánica)||fruits (botanical)||fruto (botânica)||fruit (botanique), Caryocar||Caryocar||Caryocar||Caryocar, Piaui||Piaui||Piauí||Piaui, Brasil||Brazil||Brasil||Brésil,

Delegation

Sede Central

Publisher

Instituto Interamericano de Cooperación para la Agricultura (IICA)

Is part of

Turrialba; Vol.22, no. 4

Status

openAccess

URI (Permanet link to cite or share this item)

https://repositorio.catie.ac.cr/handle/11554/13118

Collections

Turrialba [358]