Microwave processing: current background and effects on the physicochemical and microbiological aspects of dairy products (2019)
- Authors:
- Martins, Carolina P. C - Universidade Federal Rural do Rio de Janeiro (UFRRJ)
- Cavalcanti, Rodrigo Nunes
- Couto, Silvia M - Universidade Federal do Rio de Janeiro (UFRJ)
- Moraes, Jeremias
- Esmerino, Erick A - Universidade Federal Rural do Rio de Janeiro (UFRRJ)
- Silva, Marcia Cristina
- Raices, Renata S. L
- Gut, Jorge Andrey Wilhelms
- Ramaswamy, Hosahalli S
- Tadini, Carmen Cecília
- Cruz, Adriano Gomes da
- USP affiliated authors: GUT, JORGE ANDREY WILHELMS - EP ; TADINI, CARMEN CECILIA - EP ; CAVALCANTI, RODRIGO NUNES - EP
- Unidade: EP
- DOI: 10.1111/1541-4337.12409
- Subjects: LATICÍNIOS; CONSERVAÇÃO DE ALIMENTOS; TECNOLOGIA DE MICRO-ONDAS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Comprehensive Reviews in Food Science and Food Safety
- ISSN: 1541-4337
- Volume/Número/Paginação/Ano: v. 18, n. 1, p. 67-83, 2019
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: bronze
-
ABNT
MARTINS, Carolina P. C et al. Microwave processing: current background and effects on the physicochemical and microbiological aspects of dairy products. Comprehensive Reviews in Food Science and Food Safety, v. 18, n. 1, p. 67-83, 2019Tradução . . Disponível em: https://doi.org/10.1111/1541-4337.12409. Acesso em: 07 out. 2024. -
APA
Martins, C. P. C., Cavalcanti, R. N., Couto, S. M., Moraes, J., Esmerino, E. A., Silva, M. C., et al. (2019). Microwave processing: current background and effects on the physicochemical and microbiological aspects of dairy products. Comprehensive Reviews in Food Science and Food Safety, 18( 1), 67-83. doi:10.1111/1541-4337.12409 -
NLM
Martins CPC, Cavalcanti RN, Couto SM, Moraes J, Esmerino EA, Silva MC, Raices RSL, Gut JAW, Ramaswamy HS, Tadini CC, Cruz AG da. Microwave processing: current background and effects on the physicochemical and microbiological aspects of dairy products [Internet]. Comprehensive Reviews in Food Science and Food Safety. 2019 ; 18( 1): 67-83.[citado 2024 out. 07 ] Available from: https://doi.org/10.1111/1541-4337.12409 -
Vancouver
Martins CPC, Cavalcanti RN, Couto SM, Moraes J, Esmerino EA, Silva MC, Raices RSL, Gut JAW, Ramaswamy HS, Tadini CC, Cruz AG da. Microwave processing: current background and effects on the physicochemical and microbiological aspects of dairy products [Internet]. Comprehensive Reviews in Food Science and Food Safety. 2019 ; 18( 1): 67-83.[citado 2024 out. 07 ] Available from: https://doi.org/10.1111/1541-4337.12409 - Correlation between the dielectric properties and the physicochemical characteristics and proximate composition of whole, semi-skimmed and skimmed sheep milk using chemometric tools
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Informações sobre o DOI: 10.1111/1541-4337.12409 (Fonte: oaDOI API)
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