Influence of fluid concentration on freezing point depression and thermal conductivity of frozen coffee extract (2004)
- Authors:
- Autor USP: GABAS, ANA LUCIA - FZEA
- Unidade: FZEA
- Subjects: CAFÉ; TECNOLOGIA DE ALIMENTOS; ENGENHARIA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher: IAEF
- Publisher place: Montpellier
- Date published: 2004
- Source:
- Título: iCEF9
- Conference titles: 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: 09 jan. 2026. -
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 2026 jan. 09 ] -
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 2026 jan. 09 ] - Effect of apparent viscosity on the pressure drop during fluidized bed drying of soursop pulp
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