Ditchfield, Cynthia 
; Tadini, Carmen Cecília ; Machoshvili, Irene Alexeevna; Vessoni Penna, Thereza Christina
Source: Brazilian Journal of Food Technology. Unidades: EP, FCF
Subjects: BANANA, CINÉTICA, ENGENHARIA DE ALIMENTOS, PEROXIDASE, PROCESSAMENTO DE ALIMENTOS
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DITCHFIELD, Cynthia et al. Polyphenol oxidase and peroxidase thermal inactivation kinetics used as indicators for the pasteurization of acidified banana puree (Musa cavendishii, Lam.). Brazilian Journal of Food Technology, v. 9, n. Ja/Mar. 2006, p. 77-82, 2006Tradução . . Disponível em: http://www.ital.sp.gov.br/bj/bjft/2006/p06234.pdf. Acesso em: 18 out. 2024.APA
Ditchfield, C., Tadini, C. C., Machoshvili, I. A., & Vessoni Penna, T. C. (2006). Polyphenol oxidase and peroxidase thermal inactivation kinetics used as indicators for the pasteurization of acidified banana puree (Musa cavendishii, Lam.). Brazilian Journal of Food Technology, 9( Ja/Mar. 2006), 77-82. Recuperado de http://www.ital.sp.gov.br/bj/bjft/2006/p06234.pdfNLM
Ditchfield C, Tadini CC, Machoshvili IA, Vessoni Penna TC. Polyphenol oxidase and peroxidase thermal inactivation kinetics used as indicators for the pasteurization of acidified banana puree (Musa cavendishii, Lam.) [Internet]. Brazilian Journal of Food Technology. 2006 ; 9( Ja/Mar. 2006): 77-82.[citado 2024 out. 18 ] Available from: http://www.ital.sp.gov.br/bj/bjft/2006/p06234.pdfVancouver
Ditchfield C, Tadini CC, Machoshvili IA, Vessoni Penna TC. Polyphenol oxidase and peroxidase thermal inactivation kinetics used as indicators for the pasteurization of acidified banana puree (Musa cavendishii, Lam.) [Internet]. Brazilian Journal of Food Technology. 2006 ; 9( Ja/Mar. 2006): 77-82.[citado 2024 out. 18 ] Available from: http://www.ital.sp.gov.br/bj/bjft/2006/p06234.pdf
