Conventional technologies of food preservation (2018)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/b978-0-12-811031-7.00001-7
- Subjects: CONSERVAÇÃO DE ALIMENTOS; TECNOLOGIA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Source:
- Título: Innovative technologies for food preservation: inactivation of spoilage and pathogenic microorganisms
- Volume/Número/Paginação/Ano: 326 p
- Este artigo NÃO possui versão em acesso aberto
-
Status: Nenhuma versão em acesso aberto identificada -
ABNT
AUGUSTO, Pedro Esteves Duarte e SOARES, Beatriz M. C e CASTANHA, Nanci. Conventional technologies of food preservation. Innovative technologies for food preservation: inactivation of spoilage and pathogenic microorganisms. Tradução . Amsterdam: Elsevier, 2018. . Disponível em: https://doi.org/10.1016/b978-0-12-811031-7.00001-7. Acesso em: 16 mar. 2026. -
APA
Augusto, P. E. D., Soares, B. M. C., & Castanha, N. (2018). Conventional technologies of food preservation. In Innovative technologies for food preservation: inactivation of spoilage and pathogenic microorganisms. Amsterdam: Elsevier. doi:10.1016/b978-0-12-811031-7.00001-7 -
NLM
Augusto PED, Soares BMC, Castanha N. Conventional technologies of food preservation [Internet]. In: Innovative technologies for food preservation: inactivation of spoilage and pathogenic microorganisms. Amsterdam: Elsevier; 2018. [citado 2026 mar. 16 ] Available from: https://doi.org/10.1016/b978-0-12-811031-7.00001-7 -
Vancouver
Augusto PED, Soares BMC, Castanha N. Conventional technologies of food preservation [Internet]. In: Innovative technologies for food preservation: inactivation of spoilage and pathogenic microorganisms. Amsterdam: Elsevier; 2018. [citado 2026 mar. 16 ] Available from: https://doi.org/10.1016/b978-0-12-811031-7.00001-7 - Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures
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