Deacidification of edible oils with supercritical carbon dioxide (2007)
- Authors:
- Autor USP: OLIVEIRA, ALESSANDRA LOPES DE - FZEA
- Unidade: FZEA
- Subjects: EXTRAÇÃO COM FLUÍDO SUPERCRÍTICO; DIÓXIDO DE CARBONO; ÁCIDOS GRAXOS; ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS
- Language: Inglês
- Imprenta:
- Publisher: PLAPIQUI/UNICAMP/Universidad de Valladolid/Universidade Nova de Lisboa
- Publisher place: Foz do Iguaçu
- Date published: 2007
- Source:
- Título: Book of Abstracts PROSCIBA
- Conference titles: Iberoamerican Conference on Supercritical Fluids
-
ABNT
RAMMAZZINA FILHO, Walter Anibal et al. Deacidification of edible oils with supercritical carbon dioxide. 2007, Anais.. Foz do Iguaçu: PLAPIQUI/UNICAMP/Universidad de Valladolid/Universidade Nova de Lisboa, 2007. . Acesso em: 28 fev. 2026. -
APA
Rammazzina Filho, W. A., Cabral, F. A., Peixoto, C. A., & Oliveira, A. L. de. (2007). Deacidification of edible oils with supercritical carbon dioxide. In Book of Abstracts PROSCIBA. Foz do Iguaçu: PLAPIQUI/UNICAMP/Universidad de Valladolid/Universidade Nova de Lisboa. -
NLM
Rammazzina Filho WA, Cabral FA, Peixoto CA, Oliveira AL de. Deacidification of edible oils with supercritical carbon dioxide. Book of Abstracts PROSCIBA. 2007 ;[citado 2026 fev. 28 ] -
Vancouver
Rammazzina Filho WA, Cabral FA, Peixoto CA, Oliveira AL de. Deacidification of edible oils with supercritical carbon dioxide. Book of Abstracts PROSCIBA. 2007 ;[citado 2026 fev. 28 ] - Total nitrogen content and its influence on ethyl carbamate incidence in cachaça
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