Source: Book of Abstracts; bridging training and research for industry and the wider community. Conference titles: International ISEKI_Food Conference. Unidade: FZEA
Subjects: FÍSICO-QUÍMICA, CURRÍCULO DE ENSINO SUPERIOR, ENGENHARIA DE ALIMENTOS, ATIVIDADE DE ÁGUA, BIOPOLÍMEROS
ABNT
SOBRAL, Paulo José do Amaral e BITTANTE, Ana Mônica Quinta Barbosa e LACERDA, Roseli Sengling. Teaching physical-chemistry of foods in the food engineering curriculum at the University of São Paulo. 2008, Anais.. Porto: Escola Superior de Biotecnologia-Universidade Católica Portuguesa, 2008. . Acesso em: 15 out. 2024.APA
Sobral, P. J. do A., Bittante, A. M. Q. B., & Lacerda, R. S. (2008). Teaching physical-chemistry of foods in the food engineering curriculum at the University of São Paulo. In Book of Abstracts; bridging training and research for industry and the wider community. Porto: Escola Superior de Biotecnologia-Universidade Católica Portuguesa.NLM
Sobral PJ do A, Bittante AMQB, Lacerda RS. Teaching physical-chemistry of foods in the food engineering curriculum at the University of São Paulo. Book of Abstracts; bridging training and research for industry and the wider community. 2008 ;[citado 2024 out. 15 ]Vancouver
Sobral PJ do A, Bittante AMQB, Lacerda RS. Teaching physical-chemistry of foods in the food engineering curriculum at the University of São Paulo. Book of Abstracts; bridging training and research for industry and the wider community. 2008 ;[citado 2024 out. 15 ]