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Artigo de periodico
Geology and petrogenetic considerations of the Loma Marcelo skarn, Neoproterozoic basement of the Ventania System, Argentina (2017)
Ballivián Justiniano, Carlos A.; Lanfranchini, Mabel E.; Recio, Clemente; de Barrio, Raúl E.; Sato, Ana María; Basei, Miguel Angelo Stipp ; Pimentel, Marcio M.; Etcheverry, Ricardo O.; Tassinari, Colombo Celso Gaeta
Fonte: Precambrian Research. Unidade: IGC
Assuntos: CARBONATOS, GEOQUÍMICA, GEOCRONOLOGIA, METAMORFISMO
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ABNT
BALLIVIÁN JUSTINIANO, Carlos A. et al. Geology and petrogenetic considerations of the Loma Marcelo skarn, Neoproterozoic basement of the Ventania System, Argentina. Precambrian Research, v. 302, n. , p. 358-380, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.precamres.2017.09.021. Acesso em: 18 maio 2024.
APA
Ballivián Justiniano, C. A., Lanfranchini, M. E., Recio, C., de Barrio, R. E., Sato, A. M., Basei, M. A. S., et al. (2017). Geology and petrogenetic considerations of the Loma Marcelo skarn, Neoproterozoic basement of the Ventania System, Argentina. Precambrian Research, 302( ), 358-380. doi:10.1016/j.precamres.2017.09.021
NLM
Ballivián Justiniano CA, Lanfranchini ME, Recio C, de Barrio RE, Sato AM, Basei MAS, Pimentel MM, Etcheverry RO, Tassinari CCG. Geology and petrogenetic considerations of the Loma Marcelo skarn, Neoproterozoic basement of the Ventania System, Argentina [Internet]. Precambrian Research. 2017 ;302( ): 358-380.[citado 2024 maio 18 ] Available from: https://doi.org/10.1016/j.precamres.2017.09.021
Vancouver
Ballivián Justiniano CA, Lanfranchini ME, Recio C, de Barrio RE, Sato AM, Basei MAS, Pimentel MM, Etcheverry RO, Tassinari CCG. Geology and petrogenetic considerations of the Loma Marcelo skarn, Neoproterozoic basement of the Ventania System, Argentina [Internet]. Precambrian Research. 2017 ;302( ): 358-380.[citado 2024 maio 18 ] Available from: https://doi.org/10.1016/j.precamres.2017.09.021
Artigo de periodico
Fermented milk obtained with kefir grains as an ingredient inbreadmaking (2014)
Gómez, Analía Verónica; Ferrero, Cristina ; Puppo, Cecilia; Tadini, Carmen Cecília ; Abraham, Analía G.
Fonte: International Journal of Food Science & Technology. Unidade: EP
Assuntos: PANIFICAÇÃO, LEITE FERMENTADO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GÓMEZ, Analía Verónica et al. Fermented milk obtained with kefir grains as an ingredient inbreadmaking. International Journal of Food Science & Technology, v. 49, n. 10, p. 2315-2322, 2014Tradução . . Disponível em: https://doi.org/10.1111/ijfs.12548. Acesso em: 18 maio 2024.
APA
Gómez, A. V., Ferrero, C., Puppo, C., Tadini, C. C., & Abraham, A. G. (2014). Fermented milk obtained with kefir grains as an ingredient inbreadmaking. International Journal of Food Science & Technology, 49( 10), 2315-2322. doi:10.1111/ijfs.12548
NLM
Gómez AV, Ferrero C, Puppo C, Tadini CC, Abraham AG. Fermented milk obtained with kefir grains as an ingredient inbreadmaking [Internet]. International Journal of Food Science & Technology. 2014 ; 49( 10): 2315-2322.[citado 2024 maio 18 ] Available from: https://doi.org/10.1111/ijfs.12548
Vancouver
Gómez AV, Ferrero C, Puppo C, Tadini CC, Abraham AG. Fermented milk obtained with kefir grains as an ingredient inbreadmaking [Internet]. International Journal of Food Science & Technology. 2014 ; 49( 10): 2315-2322.[citado 2024 maio 18 ] Available from: https://doi.org/10.1111/ijfs.12548
Artigo de periodico
Emulsifiers: effects on quality of fibre-enriched wheat bread (2013)
Gómez, Analía Verónica; Buchner, Diana; Tadini, Carmen Cecília ; Añon, Maria C; Puppo, Maria C
Fonte: Food and Bioprocess Technology. Unidade: EP
Assuntos: AMIDO, FARINHA DE TRIGO, EMULSIFICANTES, PANIFICAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GÓMEZ, Analía Verónica et al. Emulsifiers: effects on quality of fibre-enriched wheat bread. Food and Bioprocess Technology, v. 6, p. 1228–1239, 2013Tradução . . Disponível em: https://doi.org/10.1007/s11947-011-0772-7. Acesso em: 18 maio 2024.
APA
Gómez, A. V., Buchner, D., Tadini, C. C., Añon, M. C., & Puppo, M. C. (2013). Emulsifiers: effects on quality of fibre-enriched wheat bread. Food and Bioprocess Technology, 6, 1228–1239. doi:10.1007/s11947-011-0772-7
NLM
Gómez AV, Buchner D, Tadini CC, Añon MC, Puppo MC. Emulsifiers: effects on quality of fibre-enriched wheat bread [Internet]. Food and Bioprocess Technology. 2013 ; 6 1228–1239.[citado 2024 maio 18 ] Available from: https://doi.org/10.1007/s11947-011-0772-7
Vancouver
Gómez AV, Buchner D, Tadini CC, Añon MC, Puppo MC. Emulsifiers: effects on quality of fibre-enriched wheat bread [Internet]. Food and Bioprocess Technology. 2013 ; 6 1228–1239.[citado 2024 maio 18 ] Available from: https://doi.org/10.1007/s11947-011-0772-7

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