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Artigo de periodico
Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing (2008)
Matsui, Kátia Nicolau; Gut, Jorge Andrey Wilhelms ; Oliveira, Pedro Vitoriano de ; Tadini, Carmen Cecília
Source: Journal of Food Engineering. Unidades: IQ, EP
Subjects: CINÉTICA QUÍMICA, COCO (PROCESSAMENTO), ENGENHARIA DE ALIMENTOS, ENZIMAS (TRATAMENTO TÉRMICO), PEROXIDASE
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ABNT
MATSUI, Kátia Nicolau et al. Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing. Journal of Food Engineering, v. 88, n. 2, p. 169-176, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2008.02.003. Acesso em: 09 jun. 2024.
APA
Matsui, K. N., Gut, J. A. W., Oliveira, P. V. de, & Tadini, C. C. (2008). Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing. Journal of Food Engineering, 88( 2), 169-176. doi:10.1016/j.jfoodeng.2008.02.003
NLM
Matsui KN, Gut JAW, Oliveira PV de, Tadini CC. Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing [Internet]. Journal of Food Engineering. 2008 ;88( 2): 169-176.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.jfoodeng.2008.02.003
Vancouver
Matsui KN, Gut JAW, Oliveira PV de, Tadini CC. Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing [Internet]. Journal of Food Engineering. 2008 ;88( 2): 169-176.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.jfoodeng.2008.02.003
Artigo de periodico
Partition of nutraceutical compounds in deacidification of palm oil by solvent extraction (2007)
Gonçalves, Cíntia Bernardo; Pessôa Filho, Pedro de Alcântara ; Meirelles, Antonio José de Almeida
Source: Journal of Food Engineering. Unidades: FZEA, EP
Subjects: ÁCIDOS GRAXOS, DIAGRAMA DE TRANSFORMAÇÃO DE FASE, MODELOS MATEMÁTICOS, ÓLEOS COMBUSTÍVEIS, SEPARAÇÃO LÍQUIDO-LÍQUIDO, OPERAÇÕES UNITÁRIAS, PROCESSOS DE SEPARAÇÃO, TERMODINÂMICA (FÍSICO-QUÍMICA)
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GONÇALVES, Cíntia Bernardo e PESSÔA FILHO, Pedro de Alcântara e MEIRELLES, Antonio José de Almeida. Partition of nutraceutical compounds in deacidification of palm oil by solvent extraction. Journal of Food Engineering, v. 81, n. 1, p. 21-26, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2006.10.003. Acesso em: 09 jun. 2024.
APA
Gonçalves, C. B., Pessôa Filho, P. de A., & Meirelles, A. J. de A. (2007). Partition of nutraceutical compounds in deacidification of palm oil by solvent extraction. Journal of Food Engineering, 81( 1), 21-26. doi:10.1016/j.jfoodeng.2006.10.003
NLM
Gonçalves CB, Pessôa Filho P de A, Meirelles AJ de A. Partition of nutraceutical compounds in deacidification of palm oil by solvent extraction [Internet]. Journal of Food Engineering. 2007 ; 81( 1): 21-26.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.jfoodeng.2006.10.003
Vancouver
Gonçalves CB, Pessôa Filho P de A, Meirelles AJ de A. Partition of nutraceutical compounds in deacidification of palm oil by solvent extraction [Internet]. Journal of Food Engineering. 2007 ; 81( 1): 21-26.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.jfoodeng.2006.10.003
Artigo de periodico
Viral antigen production in cell cultures on microcarriers:: bovine parainfluenza 3 virus and MDBK cells (2007)
Conceição, Mateus Meneghesso; Tonso, Aldo ; Freitas, Carla; Pereira, Carlos Augusto
Source: Vaccine. Unidade: EP
Subjects: ANTÍGENOS DE VÍRUS, BIOQUÍMICA (PROCESSOS), CULTURA DE CÉLULAS ANIMAIS, IMUNOLOGIA, REATORES BIOQUÍMICOS
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CONCEIÇÃO, Mateus Meneghesso et al. Viral antigen production in cell cultures on microcarriers:: bovine parainfluenza 3 virus and MDBK cells. Vaccine, v. 25, n. 45, p. 7785-7795, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.vaccine.2007.08.048. Acesso em: 09 jun. 2024.
APA
Conceição, M. M., Tonso, A., Freitas, C., & Pereira, C. A. (2007). Viral antigen production in cell cultures on microcarriers:: bovine parainfluenza 3 virus and MDBK cells. Vaccine, 25( 45), 7785-7795. doi:10.1016/j.vaccine.2007.08.048
NLM
Conceição MM, Tonso A, Freitas C, Pereira CA. Viral antigen production in cell cultures on microcarriers:: bovine parainfluenza 3 virus and MDBK cells [Internet]. Vaccine. 2007 ; 25( 45): 7785-7795.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.vaccine.2007.08.048
Vancouver
Conceição MM, Tonso A, Freitas C, Pereira CA. Viral antigen production in cell cultures on microcarriers:: bovine parainfluenza 3 virus and MDBK cells [Internet]. Vaccine. 2007 ; 25( 45): 7785-7795.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.vaccine.2007.08.048
Artigo de periodico
Physiology of the yeast kluyveromyces marxianus during batch and chemostat cultures with glucose as the sole carbon source (2007)
Fonseca, Gustavo Graciano; Gombert, Andreas Karoly ; Heinzle, Elmar; Wittmann, Christoph
Source: FEMS Yeast Research. Unidade: EP
Subjects: CULTURA DE MICRORGANISMOS, FERMENTAÇÃO, FISIOLOGIA, GLICOSE, LEVEDURAS, METABOLISMO (FORMAÇÃO)
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FONSECA, Gustavo Graciano et al. Physiology of the yeast kluyveromyces marxianus during batch and chemostat cultures with glucose as the sole carbon source. FEMS Yeast Research, v. 7, n. 3, p. 422-435, 2007Tradução . . Disponível em: https://doi.org/10.1111/j.1567-1364.2006.00192.x. Acesso em: 09 jun. 2024.
APA
Fonseca, G. G., Gombert, A. K., Heinzle, E., & Wittmann, C. (2007). Physiology of the yeast kluyveromyces marxianus during batch and chemostat cultures with glucose as the sole carbon source. FEMS Yeast Research, 7( 3), 422-435. doi:10.1111/j.1567-1364.2006.00192.x
NLM
Fonseca GG, Gombert AK, Heinzle E, Wittmann C. Physiology of the yeast kluyveromyces marxianus during batch and chemostat cultures with glucose as the sole carbon source [Internet]. FEMS Yeast Research. 2007 ;7( 3): 422-435.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1111/j.1567-1364.2006.00192.x
Vancouver
Fonseca GG, Gombert AK, Heinzle E, Wittmann C. Physiology of the yeast kluyveromyces marxianus during batch and chemostat cultures with glucose as the sole carbon source [Internet]. FEMS Yeast Research. 2007 ;7( 3): 422-435.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1111/j.1567-1364.2006.00192.x
Artigo de periodico
Velocity and temperature profiles, heat transfer coefficients and residence time distribution of a temperature dependent Herschel-Bulkley fluid in a tubular heat exchanger (2006)
Ditchfield, Cynthia ; Tadini, Carmen Cecília ; Singh, R. K.; Toledo, Romeo T.
Source: Journal of Food Engineering. Unidade: EP
Subjects: ALIMENTOS, BANANA, ENGENHARIA DE ALIMENTOS, TROCADORES DE CALOR, TRANSFERÊNCIA DE CALOR
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ABNT
DITCHFIELD, Cynthia et al. Velocity and temperature profiles, heat transfer coefficients and residence time distribution of a temperature dependent Herschel-Bulkley fluid in a tubular heat exchanger. Journal of Food Engineering, v. 76, n. 4, p. 632-638, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2005.06.015. Acesso em: 09 jun. 2024.
APA
Ditchfield, C., Tadini, C. C., Singh, R. K., & Toledo, R. T. (2006). Velocity and temperature profiles, heat transfer coefficients and residence time distribution of a temperature dependent Herschel-Bulkley fluid in a tubular heat exchanger. Journal of Food Engineering, 76( 4), 632-638. doi:10.1016/j.jfoodeng.2005.06.015
NLM
Ditchfield C, Tadini CC, Singh RK, Toledo RT. Velocity and temperature profiles, heat transfer coefficients and residence time distribution of a temperature dependent Herschel-Bulkley fluid in a tubular heat exchanger [Internet]. Journal of Food Engineering. 2006 ; 76( 4): 632-638.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.06.015
Vancouver
Ditchfield C, Tadini CC, Singh RK, Toledo RT. Velocity and temperature profiles, heat transfer coefficients and residence time distribution of a temperature dependent Herschel-Bulkley fluid in a tubular heat exchanger [Internet]. Journal of Food Engineering. 2006 ; 76( 4): 632-638.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.06.015
Artigo de periodico
A kinetic study on pectinesterase inactivation during continuous pasteurization of orange juice (2005)
Collet, Lucia Scott Franco de Camargo Azzi; Shigeoka, Denise Sayuri; Badolato, Gabriela Gastaldo; Tadini, Carmen Cecília
Source: Journal of Food Engineering,. Unidade: EP
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, LARANJA, PASTEURIZAÇÃO, SUCOS DE FRUTAS, TROCADORES DE CALOR
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ABNT
COLLET, Lucia Scott Franco de Camargo Azzi et al. A kinetic study on pectinesterase inactivation during continuous pasteurization of orange juice. Journal of Food Engineering, v. 69, n. 1, p. 125-129, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2004.08.002. Acesso em: 09 jun. 2024.
APA
Collet, L. S. F. de C. A., Shigeoka, D. S., Badolato, G. G., & Tadini, C. C. (2005). A kinetic study on pectinesterase inactivation during continuous pasteurization of orange juice. Journal of Food Engineering,, 69( 1), 125-129. doi:10.1016/j.jfoodeng.2004.08.002
NLM
Collet LSF de CA, Shigeoka DS, Badolato GG, Tadini CC. A kinetic study on pectinesterase inactivation during continuous pasteurization of orange juice [Internet]. Journal of Food Engineering,. 2005 ; 69( 1): 125-129.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.jfoodeng.2004.08.002
Vancouver
Collet LSF de CA, Shigeoka DS, Badolato GG, Tadini CC. A kinetic study on pectinesterase inactivation during continuous pasteurization of orange juice [Internet]. Journal of Food Engineering,. 2005 ; 69( 1): 125-129.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.jfoodeng.2004.08.002
Artigo de periodico
Experimental results for evaporation of sucrose solution using a climbing/falling film plate evaporator. (2004)
Pacheco, Claudio Roberto de Freitas; Frioni, Leopoldine Solamde Montiel
Source: Journal of food engineering. Unidade: EP
Subjects: AÇÚCAR, EVAPORAÇÃO, EVAPORADORES, FENÔMENO DE TRANSPORTE, OPERAÇÕES UNITÁRIAS, PROCESSOS DE SEPARAÇÃO
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ABNT
PACHECO, Claudio Roberto de Freitas e FRIONI, Leopoldine Solamde Montiel. Experimental results for evaporation of sucrose solution using a climbing/falling film plate evaporator. Journal of food engineering, 2004Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2003.11.014. Acesso em: 09 jun. 2024.
APA
Pacheco, C. R. de F., & Frioni, L. S. M. (2004). Experimental results for evaporation of sucrose solution using a climbing/falling film plate evaporator. Journal of food engineering. doi:10.1016/j.jfoodeng.2003.11.014
NLM
Pacheco CR de F, Frioni LSM. Experimental results for evaporation of sucrose solution using a climbing/falling film plate evaporator. [Internet]. Journal of food engineering. 2004 ;[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.jfoodeng.2003.11.014
Vancouver
Pacheco CR de F, Frioni LSM. Experimental results for evaporation of sucrose solution using a climbing/falling film plate evaporator. [Internet]. Journal of food engineering. 2004 ;[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.jfoodeng.2003.11.014
Artigo de periodico
Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked french bread (2003)
Carr, Laura Gonçalves; Tadini, Carmen Cecília
Source: Lebensmittel-Wissenschaft Und-Technologie= Food Science and Technology. Unidade: EP
Subjects: CONGELAMENTO, INDÚSTRIA DE ALIMENTOS, LEVEDURAS, PANIFICAÇÃO, PÃO (DURABILIDADE)
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ABNT
CARR, Laura Gonçalves e TADINI, Carmen Cecília. Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked french bread. Lebensmittel-Wissenschaft Und-Technologie= Food Science and Technology, v. 36, n. 6, p. 609-614, 2003Tradução . . Disponível em: https://doi.org/10.1016/s0023-6438(03)00079-3. Acesso em: 09 jun. 2024.
APA
Carr, L. G., & Tadini, C. C. (2003). Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked french bread. Lebensmittel-Wissenschaft Und-Technologie= Food Science and Technology, 36( 6), 609-614. doi:10.1016/s0023-6438(03)00079-3
NLM
Carr LG, Tadini CC. Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked french bread [Internet]. Lebensmittel-Wissenschaft Und-Technologie= Food Science and Technology. 2003 ;36( 6): 609-614.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/s0023-6438(03)00079-3
Vancouver
Carr LG, Tadini CC. Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked french bread [Internet]. Lebensmittel-Wissenschaft Und-Technologie= Food Science and Technology. 2003 ;36( 6): 609-614.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/s0023-6438(03)00079-3
Artigo de periodico
Determinação e análise das constantes de tempo de um sensor anelar de temperatura em leito fixo (2003)
Jorge, Luiz Mario de Matos ; Oliveira, Gustavo Piras de; Jorge, Regina Maria Matos ; Giudici, Reinaldo
Source: Acta Scientiarum. Technology. Unidade: EP
Subjects: INSTRUMENTO DE MEDIDA (METODOLOGIA), MODELOS MATEMÁTICOS (SIMULAÇÃO), SENSOR (MODELOS MATEMÁTICOS), TEMPERATURA (MEDIÇÃO)
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ABNT
JORGE, Luiz Mario de Matos et al. Determinação e análise das constantes de tempo de um sensor anelar de temperatura em leito fixo. Acta Scientiarum. Technology, v. 25, n. 1, p. 9-15, 2003Tradução . . Disponível em: https://doi.org/10.4025/actascitechnol.v25i1.2225. Acesso em: 09 jun. 2024.
APA
Jorge, L. M. de M., Oliveira, G. P. de, Jorge, R. M. M., & Giudici, R. (2003). Determinação e análise das constantes de tempo de um sensor anelar de temperatura em leito fixo. Acta Scientiarum. Technology, 25( 1), 9-15. doi:10.4025/actascitechnol.v25i1.2225
NLM
Jorge LM de M, Oliveira GP de, Jorge RMM, Giudici R. Determinação e análise das constantes de tempo de um sensor anelar de temperatura em leito fixo [Internet]. Acta Scientiarum. Technology. 2003 ; 25( 1): 9-15.[citado 2024 jun. 09 ] Available from: https://doi.org/10.4025/actascitechnol.v25i1.2225
Vancouver
Jorge LM de M, Oliveira GP de, Jorge RMM, Giudici R. Determinação e análise das constantes de tempo de um sensor anelar de temperatura em leito fixo [Internet]. Acta Scientiarum. Technology. 2003 ; 25( 1): 9-15.[citado 2024 jun. 09 ] Available from: https://doi.org/10.4025/actascitechnol.v25i1.2225
Artigo de periodico
Network identification and flux quantification in the central metabolism of Saccharomyces cerevisiae under different conditions of glucose repression (2001)
Gombert, Andreas Karoly ; Santos, Margarida Moreira dos; Christensen, Bjarke; Nielsen, Jens
Source: Journal of Bacteriology. Unidade: EP
Assunto: BIOTECNOLOGIA
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ABNT
GOMBERT, Andreas Karoly et al. Network identification and flux quantification in the central metabolism of Saccharomyces cerevisiae under different conditions of glucose repression. Journal of Bacteriology, v. 183, n. 4, p. 1441-1451, 2001Tradução . . Acesso em: 09 jun. 2024.
APA
Gombert, A. K., Santos, M. M. dos, Christensen, B., & Nielsen, J. (2001). Network identification and flux quantification in the central metabolism of Saccharomyces cerevisiae under different conditions of glucose repression. Journal of Bacteriology, 183( 4), 1441-1451.
NLM
Gombert AK, Santos MM dos, Christensen B, Nielsen J. Network identification and flux quantification in the central metabolism of Saccharomyces cerevisiae under different conditions of glucose repression. Journal of Bacteriology. 2001 ; 183( 4): 1441-1451.[citado 2024 jun. 09 ]
Vancouver
Gombert AK, Santos MM dos, Christensen B, Nielsen J. Network identification and flux quantification in the central metabolism of Saccharomyces cerevisiae under different conditions of glucose repression. Journal of Bacteriology. 2001 ; 183( 4): 1441-1451.[citado 2024 jun. 09 ]
Artigo de periodico
Solidification/stabilization of a tannery waste with blended cement and wyoming bentonite (2000)
Dweck, Jo; Büchler, Pedro Maurício; Vieira Coelho, A. C. ; Cartledge, Frank K
Source: Journal of Environmental Science and Health, A. Unidade: EP
Subjects: RESÍDUOS SÓLIDOS, INDÚSTRIA QUÍMICA
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ABNT
DWECK, Jo et al. Solidification/stabilization of a tannery waste with blended cement and wyoming bentonite. Journal of Environmental Science and Health, A, v. 35, n. 5, p. 715-740, 2000Tradução . . Disponível em: https://doi.org/10.1080/10934520009376998. Acesso em: 09 jun. 2024.
APA
Dweck, J., Büchler, P. M., Vieira Coelho, A. C., & Cartledge, F. K. (2000). Solidification/stabilization of a tannery waste with blended cement and wyoming bentonite. Journal of Environmental Science and Health, A, 35( 5), 715-740. doi:10.1080/10934520009376998
NLM
Dweck J, Büchler PM, Vieira Coelho AC, Cartledge FK. Solidification/stabilization of a tannery waste with blended cement and wyoming bentonite [Internet]. Journal of Environmental Science and Health, A. 2000 ; 35( 5): 715-740.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1080/10934520009376998
Vancouver
Dweck J, Büchler PM, Vieira Coelho AC, Cartledge FK. Solidification/stabilization of a tannery waste with blended cement and wyoming bentonite [Internet]. Journal of Environmental Science and Health, A. 2000 ; 35( 5): 715-740.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1080/10934520009376998
Artigo de periodico
Determination of power consumption and volumetric oxygen transfer coefficient in bioreactors (2000)
Vilaça, Patrícia Ribeiro; Badino Junior, Alberto Colli; Facciotti, Maria Cândida Reginato; Schmidell Netto, Willibaldo
Source: Bioprocess Engineering. Unidade: EP
Subjects: BIOTECNOLOGIA, FERMENTAÇÃO
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ABNT
VILAÇA, Patrícia Ribeiro et al. Determination of power consumption and volumetric oxygen transfer coefficient in bioreactors. Bioprocess Engineering, v. 22, p. 261-265, 2000Tradução . . Disponível em: https://doi.org/10.1007/s004490050730. Acesso em: 09 jun. 2024.
APA
Vilaça, P. R., Badino Junior, A. C., Facciotti, M. C. R., & Schmidell Netto, W. (2000). Determination of power consumption and volumetric oxygen transfer coefficient in bioreactors. Bioprocess Engineering, 22, 261-265. doi:10.1007/s004490050730
NLM
Vilaça PR, Badino Junior AC, Facciotti MCR, Schmidell Netto W. Determination of power consumption and volumetric oxygen transfer coefficient in bioreactors [Internet]. Bioprocess Engineering. 2000 ; 22 261-265.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1007/s004490050730
Vancouver
Vilaça PR, Badino Junior AC, Facciotti MCR, Schmidell Netto W. Determination of power consumption and volumetric oxygen transfer coefficient in bioreactors [Internet]. Bioprocess Engineering. 2000 ; 22 261-265.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1007/s004490050730
Artigo de periodico
Effect of different pasteurization conditions on enzyme inactivation of orange juice in piloto-scale experiments (1999)
Kim, Han Byul; Tadini, Carmen Cecília ; Singh, Rakesh K.
Source: Journal of Food Process Engineering. Unidade: EP
Subjects: TECNOLOGIA DE ALIMENTOS, ENGENHARIA DE ALIMENTOS
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ABNT
KIM, Han Byul e TADINI, Carmen Cecília e SINGH, Rakesh K. Effect of different pasteurization conditions on enzyme inactivation of orange juice in piloto-scale experiments. Journal of Food Process Engineering, v. 22, p. 395-403, 1999Tradução . . Disponível em: https://doi.org/10.1111/j.1745-4530.1999.tb00494.x. Acesso em: 09 jun. 2024.
APA
Kim, H. B., Tadini, C. C., & Singh, R. K. (1999). Effect of different pasteurization conditions on enzyme inactivation of orange juice in piloto-scale experiments. Journal of Food Process Engineering, 22, 395-403. doi:10.1111/j.1745-4530.1999.tb00494.x
NLM
Kim HB, Tadini CC, Singh RK. Effect of different pasteurization conditions on enzyme inactivation of orange juice in piloto-scale experiments [Internet]. Journal of Food Process Engineering. 1999 ; 22 395-403.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1111/j.1745-4530.1999.tb00494.x
Vancouver
Kim HB, Tadini CC, Singh RK. Effect of different pasteurization conditions on enzyme inactivation of orange juice in piloto-scale experiments [Internet]. Journal of Food Process Engineering. 1999 ; 22 395-403.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1111/j.1745-4530.1999.tb00494.x
Artigo de periodico
Heat transfer in a plate exchanger during pasteurization of orange juice (1999)
Kim, Han Byul; Tadini, Carmen Cecília ; Singh, R. K.
Source: Journal of Food Engineering. Unidade: EP
Assunto: ENGENHARIA DE ALIMENTOS
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ABNT
KIM, Han Byul e TADINI, Carmen Cecília e SINGH, R. K. Heat transfer in a plate exchanger during pasteurization of orange juice. Journal of Food Engineering, v. no 1999, n. 2, p. 79-84, 1999Tradução . . Disponível em: https://doi.org/10.1016/s0260-8774(99)00110-7. Acesso em: 09 jun. 2024.
APA
Kim, H. B., Tadini, C. C., & Singh, R. K. (1999). Heat transfer in a plate exchanger during pasteurization of orange juice. Journal of Food Engineering, no 1999( 2), 79-84. doi:10.1016/s0260-8774(99)00110-7
NLM
Kim HB, Tadini CC, Singh RK. Heat transfer in a plate exchanger during pasteurization of orange juice [Internet]. Journal of Food Engineering. 1999 ; no 1999( 2): 79-84.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/s0260-8774(99)00110-7
Vancouver
Kim HB, Tadini CC, Singh RK. Heat transfer in a plate exchanger during pasteurization of orange juice [Internet]. Journal of Food Engineering. 1999 ; no 1999( 2): 79-84.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/s0260-8774(99)00110-7
Artigo de periodico
Estimation of the rheology of glucoamylase fermentation broth from the biomass concentration and shear conditions (1999)
Badino Junior, Alberto Colli; Facciotti, Maria Cândida Reginato; Schmidell Netto, Willibaldo
Source: Biotechnology Techniques. Unidade: EP
Assunto: BIOTECNOLOGIA
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ABNT
BADINO JUNIOR, Alberto Colli e FACCIOTTI, Maria Cândida Reginato e SCHMIDELL NETTO, Willibaldo. Estimation of the rheology of glucoamylase fermentation broth from the biomass concentration and shear conditions. Biotechnology Techniques, v. 13, p. 723-726, 1999Tradução . . Acesso em: 09 jun. 2024.
APA
Badino Junior, A. C., Facciotti, M. C. R., & Schmidell Netto, W. (1999). Estimation of the rheology of glucoamylase fermentation broth from the biomass concentration and shear conditions. Biotechnology Techniques, 13, 723-726.
NLM
Badino Junior AC, Facciotti MCR, Schmidell Netto W. Estimation of the rheology of glucoamylase fermentation broth from the biomass concentration and shear conditions. Biotechnology Techniques. 1999 ; 13 723-726.[citado 2024 jun. 09 ]
Vancouver
Badino Junior AC, Facciotti MCR, Schmidell Netto W. Estimation of the rheology of glucoamylase fermentation broth from the biomass concentration and shear conditions. Biotechnology Techniques. 1999 ; 13 723-726.[citado 2024 jun. 09 ]

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