High hydrostatic pressure and high-pressure homogenization processing of fruit juices (2018)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/b978-0-12-802230-6.00020-5
- Subjects: HIDROSTÁTICA; HOMOGENEIZAÇÃO; SUCOS DE FRUTAS
- Language: Inglês
- Imprenta:
- Publisher: Academic Press
- Publisher place: Chennai
- Date published: 2018
- Source:
- Título: Fruit Juices: extraction, composition, quality and analysis
- Volume/Número/Paginação/Ano: 910 p
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
AUGUSTO, Pedro Esteves Duarte e TRIBST, Alline A. L e CRISTIANINI, Marcelo. High hydrostatic pressure and high-pressure homogenization processing of fruit juices. Fruit Juices: extraction, composition, quality and analysis. Tradução . Chennai: Academic Press, 2018. . Disponível em: https://doi.org/10.1016/b978-0-12-802230-6.00020-5. Acesso em: 10 out. 2024. -
APA
Augusto, P. E. D., Tribst, A. A. L., & Cristianini, M. (2018). High hydrostatic pressure and high-pressure homogenization processing of fruit juices. In Fruit Juices: extraction, composition, quality and analysis. Chennai: Academic Press. doi:10.1016/b978-0-12-802230-6.00020-5 -
NLM
Augusto PED, Tribst AAL, Cristianini M. High hydrostatic pressure and high-pressure homogenization processing of fruit juices [Internet]. In: Fruit Juices: extraction, composition, quality and analysis. Chennai: Academic Press; 2018. [citado 2024 out. 10 ] Available from: https://doi.org/10.1016/b978-0-12-802230-6.00020-5 -
Vancouver
Augusto PED, Tribst AAL, Cristianini M. High hydrostatic pressure and high-pressure homogenization processing of fruit juices [Internet]. In: Fruit Juices: extraction, composition, quality and analysis. Chennai: Academic Press; 2018. [citado 2024 out. 10 ] Available from: https://doi.org/10.1016/b978-0-12-802230-6.00020-5 - Contribuição ao entendimento do fenômeno de hidratação de grãos: caracterização, mecanismos, modelagem e melhoria
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Informações sobre o DOI: 10.1016/b978-0-12-802230-6.00020-5 (Fonte: oaDOI API)
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