Fonte: Journal of Food Processing and Preservation. Unidade: FZEA
Assuntos: REOLOGIA, TECNOLOGIA DE ALIMENTOS, MANGA
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ABNT
MORAES, Izabel Cristina Freitas et al. Mango pulp (Mangifera indica L.) preserved by hurdle technology: physicochemical, microbiological and rheological charcterization. Journal of Food Processing and Preservation, v. 35, n. 5, p. 610-614, 2011Tradução . . Disponível em: https://doi.org/10.1111/j.1745-4549.2010.00507.x. Acesso em: 08 nov. 2024.APA
Moraes, I. C. F., Sampaio, R. M., Queiroz, N. M., Salles, S. M. de, Paschoaleti, C. C., & Perez, V. H. (2011). Mango pulp (Mangifera indica L.) preserved by hurdle technology: physicochemical, microbiological and rheological charcterization. Journal of Food Processing and Preservation, 35( 5), 610-614. doi:10.1111/j.1745-4549.2010.00507.xNLM
Moraes ICF, Sampaio RM, Queiroz NM, Salles SM de, Paschoaleti CC, Perez VH. Mango pulp (Mangifera indica L.) preserved by hurdle technology: physicochemical, microbiological and rheological charcterization [Internet]. Journal of Food Processing and Preservation. 2011 ; 35( 5): 610-614.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1111/j.1745-4549.2010.00507.xVancouver
Moraes ICF, Sampaio RM, Queiroz NM, Salles SM de, Paschoaleti CC, Perez VH. Mango pulp (Mangifera indica L.) preserved by hurdle technology: physicochemical, microbiological and rheological charcterization [Internet]. Journal of Food Processing and Preservation. 2011 ; 35( 5): 610-614.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1111/j.1745-4549.2010.00507.x
