Influence of fluid concentration on freezing point depression and thermal conductivity of frozen coffee extract (2004)
- Autores:
- Autor USP: GABAS, ANA LUCIA - FZEA
- Unidade: FZEA
- Assuntos: CAFÉ; TECNOLOGIA DE ALIMENTOS; ENGENHARIA DE ALIMENTOS
- Idioma: Inglês
- Imprenta:
- Editora: IAEF
- Local: Montpellier
- Data de publicação: 2004
- Fonte:
- Título do periódico: iCEF9
- Nome do evento: International Congress on Engineering and Food
-
ABNT
GABAS, Ana Lúcia et al. Influence of fluid concentration on freezing point depression and thermal conductivity of frozen coffee extract. 2004, Anais.. Montpellier: IAEF, 2004. . Acesso em: 23 abr. 2024. -
APA
Gabas, A. L., Telis, V. R. N., Mizutani, L. G., & Telis Romero, J. (2004). Influence of fluid concentration on freezing point depression and thermal conductivity of frozen coffee extract. In iCEF9. Montpellier: IAEF. -
NLM
Gabas AL, Telis VRN, Mizutani LG, Telis Romero J. Influence of fluid concentration on freezing point depression and thermal conductivity of frozen coffee extract. iCEF9. 2004 ;[citado 2024 abr. 23 ] -
Vancouver
Gabas AL, Telis VRN, Mizutani LG, Telis Romero J. Influence of fluid concentration on freezing point depression and thermal conductivity of frozen coffee extract. iCEF9. 2004 ;[citado 2024 abr. 23 ] - Determinação do calor isostérico de sorção para a manga da variedade Haden
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