Source: Proceedings. Conference titles: International Drying Symposium. Unidade: FZEA
Subjects: ENGENHARIA DE ALIMENTOS, PEIXES, SAL (CONDIMENTO)
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VIVANCO-PEZANTES, David e SOBRAL, Paulo José do Amaral e HUBINGER, M D. Response surface analysis of mass exchange during pulsed vacuum osmotic dehydration of Atlantic Bonito (Sarda Sarda). 2006, Anais.. Budapest: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, 2006. . Acesso em: 04 jun. 2024.APA
Vivanco-Pezantes, D., Sobral, P. J. do A., & Hubinger, M. D. (2006). Response surface analysis of mass exchange during pulsed vacuum osmotic dehydration of Atlantic Bonito (Sarda Sarda). In Proceedings. Budapest: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo.NLM
Vivanco-Pezantes D, Sobral PJ do A, Hubinger MD. Response surface analysis of mass exchange during pulsed vacuum osmotic dehydration of Atlantic Bonito (Sarda Sarda). Proceedings. 2006 ;[citado 2024 jun. 04 ]Vancouver
Vivanco-Pezantes D, Sobral PJ do A, Hubinger MD. Response surface analysis of mass exchange during pulsed vacuum osmotic dehydration of Atlantic Bonito (Sarda Sarda). Proceedings. 2006 ;[citado 2024 jun. 04 ]
