Orange juice local transfer coefficent in plate heat exchanger determined experimentally during pasteurizing process (2001)
- Authors:
- Autor USP: TADINI, CARMEN CECILIA - EP
- Unidade: EP
- Subjects: ENGENHARIA DE ALIMENTOS; LARANJA; PASTEURIZAÇÃO; SUCOS DE FRUTAS (TRATAMENTO TÉRMICO); TROCADORES DE CALOR; TRANSFERÊNCIA DE CALOR
- Language: Inglês
- Imprenta:
- Publisher: KoSFoST; IUFoST
- Publisher place: Seoul
- Date published: 2001
- Source:
- Título: Abstracts,
- Conference titles: World Congress of Food Science and Technology
-
ABNT
CONTIN, Fábio Arbaji e TADINI, Carmen Cecília. Orange juice local transfer coefficent in plate heat exchanger determined experimentally during pasteurizing process. 2001, Anais.. Seoul: KoSFoST; IUFoST, 2001. . Acesso em: 08 abr. 2026. -
APA
Contin, F. A., & Tadini, C. C. (2001). Orange juice local transfer coefficent in plate heat exchanger determined experimentally during pasteurizing process. In Abstracts,. Seoul: KoSFoST; IUFoST. -
NLM
Contin FA, Tadini CC. Orange juice local transfer coefficent in plate heat exchanger determined experimentally during pasteurizing process. Abstracts,. 2001 ;[citado 2026 abr. 08 ] -
Vancouver
Contin FA, Tadini CC. Orange juice local transfer coefficent in plate heat exchanger determined experimentally during pasteurizing process. Abstracts,. 2001 ;[citado 2026 abr. 08 ] - Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch
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