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Artigo de periodico
Property structure of stock exchanges and market quality: a study of the BOVESPA demutualisation (2016)
Kawamto, Carlos Tadao; Wright, James T. C.
Source: IJBF -The International Journal of Banking and Finance. Unidade: FEA
Subjects: ECONOMIA INSTITUCIONAL, ORGANIZAÇÃO NÃO GOVERNAMENTAL, BOLSA DE VALORES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
KAWAMTO, Carlos Tadao e WRIGHT, James T. C. Property structure of stock exchanges and market quality: a study of the BOVESPA demutualisation. IJBF -The International Journal of Banking and Finance, v. 12, n. 1, p. 31-47, 2016Tradução . . Disponível em: http://www.ijbf.uum.edu.my/images/pdf1/2vol12no1.pdf. Acesso em: 07 jun. 2024.
APA
Kawamto, C. T., & Wright, J. T. C. (2016). Property structure of stock exchanges and market quality: a study of the BOVESPA demutualisation. IJBF -The International Journal of Banking and Finance, 12( 1), 31-47. Recuperado de http://www.ijbf.uum.edu.my/images/pdf1/2vol12no1.pdf
NLM
Kawamto CT, Wright JTC. Property structure of stock exchanges and market quality: a study of the BOVESPA demutualisation [Internet]. IJBF -The International Journal of Banking and Finance. 2016 ; 12( 1): 31-47.[citado 2024 jun. 07 ] Available from: http://www.ijbf.uum.edu.my/images/pdf1/2vol12no1.pdf
Vancouver
Kawamto CT, Wright JTC. Property structure of stock exchanges and market quality: a study of the BOVESPA demutualisation [Internet]. IJBF -The International Journal of Banking and Finance. 2016 ; 12( 1): 31-47.[citado 2024 jun. 07 ] Available from: http://www.ijbf.uum.edu.my/images/pdf1/2vol12no1.pdf
Artigo de periodico
Multi-pass high pressure homogenization (MP-HPH) of tomato juice: effect on the rheological properties (2016)
Ocanha, G. S; Augusto, Pedro Esteves Duarte; Leite, T. S; Cristianini, M
Source: International Food Research Journal. Unidade: ESALQ
Subjects: TOMATE, REOLOGIA, SUCOS DE VEGETAIS, HOMOGENEIZAÇÃO, ALTA TEMPERATURA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OCANHA, G. S et al. Multi-pass high pressure homogenization (MP-HPH) of tomato juice: effect on the rheological properties. International Food Research Journal, v. 3, n. 3, p. 1062-1067, 2016Tradução . . Disponível em: http://www.ifrj.upm.edu.my/23%20%2803%29%202016/%2822%29.pdf. Acesso em: 07 jun. 2024.
APA
Ocanha, G. S., Augusto, P. E. D., Leite, T. S., & Cristianini, M. (2016). Multi-pass high pressure homogenization (MP-HPH) of tomato juice: effect on the rheological properties. International Food Research Journal, 3( 3), 1062-1067. Recuperado de http://www.ifrj.upm.edu.my/23%20%2803%29%202016/%2822%29.pdf
NLM
Ocanha GS, Augusto PED, Leite TS, Cristianini M. Multi-pass high pressure homogenization (MP-HPH) of tomato juice: effect on the rheological properties [Internet]. International Food Research Journal. 2016 ; 3( 3): 1062-1067.[citado 2024 jun. 07 ] Available from: http://www.ifrj.upm.edu.my/23%20%2803%29%202016/%2822%29.pdf
Vancouver
Ocanha GS, Augusto PED, Leite TS, Cristianini M. Multi-pass high pressure homogenization (MP-HPH) of tomato juice: effect on the rheological properties [Internet]. International Food Research Journal. 2016 ; 3( 3): 1062-1067.[citado 2024 jun. 07 ] Available from: http://www.ifrj.upm.edu.my/23%20%2803%29%202016/%2822%29.pdf
Artigo de periodico
Similarities and distinctions of fish consumption in Brazil and Portugal measured through electronic survey (2016)
Maciel, Érika S; Sonati, Jaqueline Girnos; Lima, Lucélia Kátia F; Savay da Silva, Luciana Kimie; Galvão, Juliana Antunes
Source: International Food Research Journal. Unidade: ESALQ
Subjects: PESCADO, PEIXES, CONSUMO DE ALIMENTOS, MARKETING
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MACIEL, Érika S et al. Similarities and distinctions of fish consumption in Brazil and Portugal measured through electronic survey. International Food Research Journal, v. 23, n. 1, p. 395-402, 2016Tradução . . Disponível em: http://www.ifrj.upm.edu.my/23%20%2801%29%202016/%2858%29.pdf. Acesso em: 07 jun. 2024.
APA
Maciel, É. S., Sonati, J. G., Lima, L. K. F., Savay da Silva, L. K., & Galvão, J. A. (2016). Similarities and distinctions of fish consumption in Brazil and Portugal measured through electronic survey. International Food Research Journal, 23( 1), 395-402. Recuperado de http://www.ifrj.upm.edu.my/23%20%2801%29%202016/%2858%29.pdf
NLM
Maciel ÉS, Sonati JG, Lima LKF, Savay da Silva LK, Galvão JA. Similarities and distinctions of fish consumption in Brazil and Portugal measured through electronic survey [Internet]. International Food Research Journal. 2016 ; 23( 1): 395-402.[citado 2024 jun. 07 ] Available from: http://www.ifrj.upm.edu.my/23%20%2801%29%202016/%2858%29.pdf
Vancouver
Maciel ÉS, Sonati JG, Lima LKF, Savay da Silva LK, Galvão JA. Similarities and distinctions of fish consumption in Brazil and Portugal measured through electronic survey [Internet]. International Food Research Journal. 2016 ; 23( 1): 395-402.[citado 2024 jun. 07 ] Available from: http://www.ifrj.upm.edu.my/23%20%2801%29%202016/%2858%29.pdf
Artigo de periodico
Physicochemical and antioxidant properties of the pequi (Caryocar brasiliense Camb.) almond oil obtained by handmade and cold-pressed processes (2016)
Torres, L. R. O; Shinagawa, Fernanda Branco; Santana, F. C; Araújo, E. S; Carranza-Oropeza, Maria Verónica ; Macedo, L. F. L; Almeida-Muradian, Ligia Bicudo de ; Lima, H. C; Mancini-Filho, Jorge
Source: International Food Research Journal. Unidades: FCF, EP
Subjects: ÁCIDOS GRAXOS, ANTIOXIDANTES, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TORRES, L. R. O et al. Physicochemical and antioxidant properties of the pequi (Caryocar brasiliense Camb.) almond oil obtained by handmade and cold-pressed processes. International Food Research Journal, v. 23, n. 4, p. 1541-1551, 2016Tradução . . Disponível em: http://www.ifrj.upm.edu.my/23%20(04)%202016/(26).pdf. Acesso em: 07 jun. 2024.
APA
Torres, L. R. O., Shinagawa, F. B., Santana, F. C., Araújo, E. S., Carranza-Oropeza, M. V., Macedo, L. F. L., et al. (2016). Physicochemical and antioxidant properties of the pequi (Caryocar brasiliense Camb.) almond oil obtained by handmade and cold-pressed processes. International Food Research Journal, 23( 4), 1541-1551. Recuperado de http://www.ifrj.upm.edu.my/23%20(04)%202016/(26).pdf
NLM
Torres LRO, Shinagawa FB, Santana FC, Araújo ES, Carranza-Oropeza MV, Macedo LFL, Almeida-Muradian LB de, Lima HC, Mancini-Filho J. Physicochemical and antioxidant properties of the pequi (Caryocar brasiliense Camb.) almond oil obtained by handmade and cold-pressed processes [Internet]. International Food Research Journal. 2016 ; 23( 4): 1541-1551.[citado 2024 jun. 07 ] Available from: http://www.ifrj.upm.edu.my/23%20(04)%202016/(26).pdf
Vancouver
Torres LRO, Shinagawa FB, Santana FC, Araújo ES, Carranza-Oropeza MV, Macedo LFL, Almeida-Muradian LB de, Lima HC, Mancini-Filho J. Physicochemical and antioxidant properties of the pequi (Caryocar brasiliense Camb.) almond oil obtained by handmade and cold-pressed processes [Internet]. International Food Research Journal. 2016 ; 23( 4): 1541-1551.[citado 2024 jun. 07 ] Available from: http://www.ifrj.upm.edu.my/23%20(04)%202016/(26).pdf

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