Influence of fluid concentration on the elevation of boiling point of blackberry juice (2008)
- Authors:
- USP affiliated authors: GABAS, ANA LUCIA - FZEA ; SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- Subjects: TECNOLOGIA DE ALIMENTOS; EVAPORAÇÃO; SUCOS DE FRUTAS; AMORA
- Language: Inglês
- Imprenta:
- Publisher place: Philadelphia
- Date published: 2008
- Source:
- Título: International Journal of Food Properties
- ISSN: 1094-2912
- Volume/Número/Paginação/Ano: v. 11, n. 4, p. 865-875, Oct. 2008
-
ABNT
GABAS, Ana Lúcia et al. Influence of fluid concentration on the elevation of boiling point of blackberry juice. International Journal of Food Properties, v. 11, n. 4, p. 865-875, 2008Tradução . . Disponível em: http://pdfserve.informaworld.com/956430_751308322_905634756.pdf. Acesso em: 17 mar. 2026. -
APA
Gabas, A. L., Sobral, P. J. do A., Cardona-Alzate, C. A., Telis, V. R. N., & Telis Romero, J. (2008). Influence of fluid concentration on the elevation of boiling point of blackberry juice. International Journal of Food Properties, 11( 4), 865-875. Recuperado de http://pdfserve.informaworld.com/956430_751308322_905634756.pdf -
NLM
Gabas AL, Sobral PJ do A, Cardona-Alzate CA, Telis VRN, Telis Romero J. Influence of fluid concentration on the elevation of boiling point of blackberry juice [Internet]. International Journal of Food Properties. 2008 ; 11( 4): 865-875.[citado 2026 mar. 17 ] Available from: http://pdfserve.informaworld.com/956430_751308322_905634756.pdf -
Vancouver
Gabas AL, Sobral PJ do A, Cardona-Alzate CA, Telis VRN, Telis Romero J. Influence of fluid concentration on the elevation of boiling point of blackberry juice [Internet]. International Journal of Food Properties. 2008 ; 11( 4): 865-875.[citado 2026 mar. 17 ] Available from: http://pdfserve.informaworld.com/956430_751308322_905634756.pdf - Freezing point and thermal conductivity of tropical fruit pulps: mango and papaya
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