Thermal analysis of osmotically dehydrated tilapia muscle: effect of sodium chloride and sucrose on denaturation temperature of myofibrillar proteins (2004)
- Authors:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- Subjects: ENGENHARIA DE ALIMENTOS; TILÁPIA; EMBALAGENS DE ALIMENTOS; BIOPOLÍMEROS; TECNOLOGIA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher: FEQ/UNICAMP
- Publisher place: São Paulo
- Date published: 2004
- Source:
- Título do periódico: Proceedings
- Conference titles: International Drying Symposium
-
ABNT
MEDINA-VIVANCO, M. et al. Thermal analysis of osmotically dehydrated tilapia muscle: effect of sodium chloride and sucrose on denaturation temperature of myofibrillar proteins. 2004, Anais.. São Paulo: FEQ/UNICAMP, 2004. . Acesso em: 19 abr. 2024. -
APA
Medina-Vivanco, M., Sobral, P. J. do A., Sereno, A. M., & Hubinger, M. D. (2004). Thermal analysis of osmotically dehydrated tilapia muscle: effect of sodium chloride and sucrose on denaturation temperature of myofibrillar proteins. In Proceedings. São Paulo: FEQ/UNICAMP. -
NLM
Medina-Vivanco M, Sobral PJ do A, Sereno AM, Hubinger MD. Thermal analysis of osmotically dehydrated tilapia muscle: effect of sodium chloride and sucrose on denaturation temperature of myofibrillar proteins. Proceedings. 2004 ;[citado 2024 abr. 19 ] -
Vancouver
Medina-Vivanco M, Sobral PJ do A, Sereno AM, Hubinger MD. Thermal analysis of osmotically dehydrated tilapia muscle: effect of sodium chloride and sucrose on denaturation temperature of myofibrillar proteins. Proceedings. 2004 ;[citado 2024 abr. 19 ] - Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
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