Influence of fluid concentration on freezing point depression and thermal conductivity of frozen orange juice (2003)
- Authors:
- Autor USP: GABAS, ANA LUCIA - FZEA
- Unidade: FZEA
- Subjects: FENÔMENOS DE TRANSPORTE; LARANJA; PROCESSAMENTO DE ALIMENTOS
- Language: Inglês
- Source:
- Título: International Journal of Food Properties
- Volume/Número/Paginação/Ano: v. 6, n. 3, p. 543-556, 2003
-
ABNT
GABAS, Ana Lúcia e TELIS ROMERO, Javier e TELIS, Vânia Regina Nicoletti. Influence of fluid concentration on freezing point depression and thermal conductivity of frozen orange juice. International Journal of Food Properties, v. 6, n. 3, p. 543-556, 2003Tradução . . Acesso em: 10 jan. 2026. -
APA
Gabas, A. L., Telis Romero, J., & Telis, V. R. N. (2003). Influence of fluid concentration on freezing point depression and thermal conductivity of frozen orange juice. International Journal of Food Properties, 6( 3), 543-556. -
NLM
Gabas AL, Telis Romero J, Telis VRN. Influence of fluid concentration on freezing point depression and thermal conductivity of frozen orange juice. International Journal of Food Properties. 2003 ; 6( 3): 543-556.[citado 2026 jan. 10 ] -
Vancouver
Gabas AL, Telis Romero J, Telis VRN. Influence of fluid concentration on freezing point depression and thermal conductivity of frozen orange juice. International Journal of Food Properties. 2003 ; 6( 3): 543-556.[citado 2026 jan. 10 ] - Effect of apparent viscosity on the pressure drop during fluidized bed drying of soursop pulp
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