The ISEKI_food & ISEKI_mundus website on innovation in food study materials (2011)
- Authors:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- Subjects: SEGURANÇA ALIMENTAR; PROCESSAMENTO DE ALIMENTOS; ENGENHARIA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher: Escola Superior de Biotecnologia-Universidade Católica Portuguesa
- Publisher place: Porto
- Date published: 2011
- ISBN: 9788890598906
- Source:
- Conference titles: International ISEKI_Food Conference
-
ABNT
KRISTBERGSSON, Kristberg et al. The ISEKI_food & ISEKI_mundus website on innovation in food study materials. 2011, Anais.. Porto: Escola Superior de Biotecnologia-Universidade Católica Portuguesa, 2011. . Acesso em: 23 jan. 2026. -
APA
Kristbergsson, K., Oliveira, J., Sobral, P. J. do A., McElhatton, A., El Idrissi, M. M., Erdogdu, F., et al. (2011). The ISEKI_food & ISEKI_mundus website on innovation in food study materials. In Book of Abstracts; bridging training and research for industry and the wider community. Porto: Escola Superior de Biotecnologia-Universidade Católica Portuguesa. -
NLM
Kristbergsson K, Oliveira J, Sobral PJ do A, McElhatton A, El Idrissi MM, Erdogdu F, Silva CLM, Ötles S. The ISEKI_food & ISEKI_mundus website on innovation in food study materials. Book of Abstracts; bridging training and research for industry and the wider community. 2011 ;[citado 2026 jan. 23 ] -
Vancouver
Kristbergsson K, Oliveira J, Sobral PJ do A, McElhatton A, El Idrissi MM, Erdogdu F, Silva CLM, Ötles S. The ISEKI_food & ISEKI_mundus website on innovation in food study materials. Book of Abstracts; bridging training and research for industry and the wider community. 2011 ;[citado 2026 jan. 23 ] - Alterações da atividade de água e da cor da carne no processo de elaboração da carne salgada desidratada
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