Fonte: European Seminar 77, Heat and Mass Transfer in Food Processing : proceedings. Nome do evento: Congresso Nazionale UIT Sulla Transmissione Del Calore. Unidades: EP, FCF
Assuntos: FRUTAS TROPICAIS, INDÚSTRIA DE ALIMENTOS, CAJÁ (TRATAMENTO TÉRMICO), REOLOGIA, TECNOLOGIA DE ALIMENTOS
ABNT
ASSIS, Mitzi Maria Martins e TADINI, Carmen Cecília e LANNES, Suzana Caetano da Silva. Influence of temperature and concentration on rheological properties of CAJA JUICE ( Spondia mombin, L). 2005, Anais.. Parma: Universitá Degli Studi di Parma, 2005. . Acesso em: 07 ago. 2024.APA
Assis, M. M. M., Tadini, C. C., & Lannes, S. C. da S. (2005). Influence of temperature and concentration on rheological properties of CAJA JUICE ( Spondia mombin, L). In European Seminar 77, Heat and Mass Transfer in Food Processing : proceedings. Parma: Universitá Degli Studi di Parma.NLM
Assis MMM, Tadini CC, Lannes SC da S. Influence of temperature and concentration on rheological properties of CAJA JUICE ( Spondia mombin, L). European Seminar 77, Heat and Mass Transfer in Food Processing : proceedings. 2005 ;[citado 2024 ago. 07 ]Vancouver
Assis MMM, Tadini CC, Lannes SC da S. Influence of temperature and concentration on rheological properties of CAJA JUICE ( Spondia mombin, L). European Seminar 77, Heat and Mass Transfer in Food Processing : proceedings. 2005 ;[citado 2024 ago. 07 ]