Influence of fluid concentration on the elevation of boiling point of passion fruit juice (2004)
- Authors:
- Autor USP: GABAS, ANA LUCIA - FZEA
- Unidade: FZEA
- Subjects: SUCOS DE FRUTAS; ANÁLISE DE ALIMENTOS; ENGENHARIA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher: IAEF
- Publisher place: Montpellier
- Date published: 2004
- Source:
- Título do periódico: iCEF9
- Conference titles: International Congress on Engineering and Food
-
ABNT
TELIS, Vânia Regina Nicoletti et al. Influence of fluid concentration on the elevation of boiling point of passion fruit juice. 2004, Anais.. Montpellier: IAEF, 2004. . Acesso em: 19 set. 2024. -
APA
Telis, V. R. N., Bernardi, M., Telis Romero, J., & Gabas, A. L. (2004). Influence of fluid concentration on the elevation of boiling point of passion fruit juice. In iCEF9. Montpellier: IAEF. -
NLM
Telis VRN, Bernardi M, Telis Romero J, Gabas AL. Influence of fluid concentration on the elevation of boiling point of passion fruit juice. iCEF9. 2004 ;[citado 2024 set. 19 ] -
Vancouver
Telis VRN, Bernardi M, Telis Romero J, Gabas AL. Influence of fluid concentration on the elevation of boiling point of passion fruit juice. iCEF9. 2004 ;[citado 2024 set. 19 ] - Determinação do calor isostérico de sorção para a manga da variedade Haden
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