Thermal evaporation: representation of rise in boiling point of grapefruit juice (2007)
- Authors:
- Autor USP: GABAS, ANA LUCIA - FZEA
- Unidade: FZEA
- Subjects: EVAPORAÇÃO; TRANSPORTE DE CALOR; FENÔMENOS DE TRANSPORTE; SUCOS DE FRUTAS; UVA
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Science and Technology International
- ISSN: 1082-0132
- Volume/Número/Paginação/Ano: v. 13, n. 3, p. 225-229, 2007
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ABNT
TELIS ROMERO, Javier; CANTÚ-LOZANO, D.; TELIS, Vânia Regina Nicoletti; GABAS, Ana Lúcia. Thermal evaporation: representation of rise in boiling point of grapefruit juice. Food Science and Technology International, London, v. 13, n. 3, p. 225-229, 2007. Disponível em: < http://fst.sagepub.com/cgi/reprint/13/3/225 >. -
APA
Telis Romero, J., Cantú-Lozano, D., Telis, V. R. N., & Gabas, A. L. (2007). Thermal evaporation: representation of rise in boiling point of grapefruit juice. Food Science and Technology International, 13( 3), 225-229. Recuperado de http://fst.sagepub.com/cgi/reprint/13/3/225 -
NLM
Telis Romero J, Cantú-Lozano D, Telis VRN, Gabas AL. Thermal evaporation: representation of rise in boiling point of grapefruit juice [Internet]. Food Science and Technology International. 2007 ; 13( 3): 225-229.Available from: http://fst.sagepub.com/cgi/reprint/13/3/225 -
Vancouver
Telis Romero J, Cantú-Lozano D, Telis VRN, Gabas AL. Thermal evaporation: representation of rise in boiling point of grapefruit juice [Internet]. Food Science and Technology International. 2007 ; 13( 3): 225-229.Available from: http://fst.sagepub.com/cgi/reprint/13/3/225 - Determination of concentration-dependent effective moisture diffusivity of plums based on shrinkage kinetics
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