Subjects: PASTEURIZAÇÃO, ENZIMAS, MAÇÃ, COCO
ABNT
OISHI, Tamires Kawahara. Multiphysics modeling of electro-technologies in food processing: continuous flow microwave thermal processing and electrohydrodynamic drying. 2023. Tese (Doutorado) – Universidade de São Paulo, São Paulo, 2023. Disponível em: https://www.teses.usp.br/teses/disponiveis/3/3137/tde-10012024-120840/pt-br.php. Acesso em: 18 ago. 2024.APA
Oishi, T. K. (2023). Multiphysics modeling of electro-technologies in food processing: continuous flow microwave thermal processing and electrohydrodynamic drying (Tese (Doutorado). Universidade de São Paulo, São Paulo. Recuperado de https://www.teses.usp.br/teses/disponiveis/3/3137/tde-10012024-120840/pt-br.phpNLM
Oishi TK. Multiphysics modeling of electro-technologies in food processing: continuous flow microwave thermal processing and electrohydrodynamic drying [Internet]. 2023 ;[citado 2024 ago. 18 ] Available from: https://www.teses.usp.br/teses/disponiveis/3/3137/tde-10012024-120840/pt-br.phpVancouver
Oishi TK. Multiphysics modeling of electro-technologies in food processing: continuous flow microwave thermal processing and electrohydrodynamic drying [Internet]. 2023 ;[citado 2024 ago. 18 ] Available from: https://www.teses.usp.br/teses/disponiveis/3/3137/tde-10012024-120840/pt-br.php