Abstract
This work is composed of bromatologic, physicochemistry and sensorial analysis on fresh camu-camu [Myrciaria dubia (H.B.K.) McVaugh] and its derivatives obtained from tree different treatments: frozen pulp, freeze drying concentration and pulp exposed to high pressure. This study justify itself through the reduced consumption of camu-camu, a native fruit from Amazônia, with the highest as…