Thixotropy: comparison between three methodologies (2008)
- Authors:
- Autor USP: LANNES, SUZANA CAETANO DA SILVA - FCF
- Unidade: FCF
- Assunto: TECNOLOGIA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher: Chinese Institute of Food and Technology (CIFST); International Union of Food Science and Technology (IUFoST)
- Publisher place: Shanghai
- Date published: 2008
- Source:
- Título: Abstracts
- Conference titles: Word Congress of Food Science & Technology
-
ABNT
MIQUELIM, Joice Natali e LANNES, Suzana Caetano da Silva. Thixotropy: comparison between three methodologies. 2008, Anais.. Shanghai: Chinese Institute of Food and Technology (CIFST); International Union of Food Science and Technology (IUFoST), 2008. . Acesso em: 23 fev. 2026. -
APA
Miquelim, J. N., & Lannes, S. C. da S. (2008). Thixotropy: comparison between three methodologies. In Abstracts. Shanghai: Chinese Institute of Food and Technology (CIFST); International Union of Food Science and Technology (IUFoST). -
NLM
Miquelim JN, Lannes SC da S. Thixotropy: comparison between three methodologies. Abstracts. 2008 ;[citado 2026 fev. 23 ] -
Vancouver
Miquelim JN, Lannes SC da S. Thixotropy: comparison between three methodologies. Abstracts. 2008 ;[citado 2026 fev. 23 ] - Marco legal da inovação é alento para o mundo da pesquisa [Entrevista]
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