Tavares, Denise Trigilio; Alcântara, Maria Regina; Tadini, Carmen Cecília 
; Telis Romero, Javier
Source: International Journal of Food Properties. Unidades: IQ, EP
Subjects: CINÉTICA, CONGELAMENTO, ENGENHARIA DE ALIMENTOS, LARANJA, REOLOGIA, SUCOS DE FRUTAS
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TAVARES, Denise Trigilio et al. Rheological properties of frozen concentrated orange juice (FCOJ) as a function of concentration and subzero temperatures. International Journal of Food Properties, v. 10, n. 4, p. 829-839, 2007Tradução . . Disponível em: https://doi.org/10.1080/10942910601118805. Acesso em: 17 jun. 2024.APA
Tavares, D. T., Alcântara, M. R., Tadini, C. C., & Telis Romero, J. (2007). Rheological properties of frozen concentrated orange juice (FCOJ) as a function of concentration and subzero temperatures. International Journal of Food Properties, 10( 4), 829-839. doi:10.1080/10942910601118805NLM
Tavares DT, Alcântara MR, Tadini CC, Telis Romero J. Rheological properties of frozen concentrated orange juice (FCOJ) as a function of concentration and subzero temperatures [Internet]. International Journal of Food Properties. 2007 ;10( 4): 829-839.[citado 2024 jun. 17 ] Available from: https://doi.org/10.1080/10942910601118805Vancouver
Tavares DT, Alcântara MR, Tadini CC, Telis Romero J. Rheological properties of frozen concentrated orange juice (FCOJ) as a function of concentration and subzero temperatures [Internet]. International Journal of Food Properties. 2007 ;10( 4): 829-839.[citado 2024 jun. 17 ] Available from: https://doi.org/10.1080/10942910601118805
