Pinto, José Maurício; Gut, Jorge Andrey Wilhelms 
; Gabas, Ana Lúcia; Telis Romero, Javier
Fonte: WCCE 7 : proceedings. Nome do evento: World Congress on Chemical Engineering. Unidades: EP, FZEA
Assuntos: OVO, PASTEURIZAÇÃO, PROCESSAMENTO DE ALIMENTOS, TRATAMENTO TÉRMICO
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ABNT
PINTO, José Maurício et al. Continuous pasteurization of egg yolk with plate heat exchangers: thermal-hydraulic performance and configuration optimization. 2005, Anais.. Londres: IChemE, 2005. . Acesso em: 28 jul. 2024.APA
Pinto, J. M., Gut, J. A. W., Gabas, A. L., & Telis Romero, J. (2005). Continuous pasteurization of egg yolk with plate heat exchangers: thermal-hydraulic performance and configuration optimization. In WCCE 7 : proceedings. Londres: IChemE.NLM
Pinto JM, Gut JAW, Gabas AL, Telis Romero J. Continuous pasteurization of egg yolk with plate heat exchangers: thermal-hydraulic performance and configuration optimization. WCCE 7 : proceedings. 2005 ;[citado 2024 jul. 28 ]Vancouver
Pinto JM, Gut JAW, Gabas AL, Telis Romero J. Continuous pasteurization of egg yolk with plate heat exchangers: thermal-hydraulic performance and configuration optimization. WCCE 7 : proceedings. 2005 ;[citado 2024 jul. 28 ]
