Continuous pasteurization of egg yolk: thermophysical properties and process simulation (2005)
Gut, Jorge Andrey Wilhelms 
; Pinto, José Maurício; Gabas, Ana Lúcia; Telis Romero, Javier
Fonte: Journal of Food Process Engineering. Unidades: EP, FZEA
Assuntos: MODELOS MATEMÁTICOS, OVO, PASTEURIZAÇÃO, PROCESSAMENTO DE ALIMENTOS, REOLOGIA, TRATAMENTO TÉRMICO
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GUT, Jorge Andrey Wilhelms et al. Continuous pasteurization of egg yolk: thermophysical properties and process simulation. Journal of Food Process Engineering, v. 28, n. 2, p. 181-203, 2005Tradução . . Disponível em: https://doi.org/10.1111/j.1745-4530.2005.00416.x. Acesso em: 01 nov. 2024.APA
Gut, J. A. W., Pinto, J. M., Gabas, A. L., & Telis Romero, J. (2005). Continuous pasteurization of egg yolk: thermophysical properties and process simulation. Journal of Food Process Engineering, 28( 2), 181-203. doi:10.1111/j.1745-4530.2005.00416.xNLM
Gut JAW, Pinto JM, Gabas AL, Telis Romero J. Continuous pasteurization of egg yolk: thermophysical properties and process simulation [Internet]. Journal of Food Process Engineering. 2005 ; 28( 2): 181-203.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1111/j.1745-4530.2005.00416.xVancouver
Gut JAW, Pinto JM, Gabas AL, Telis Romero J. Continuous pasteurization of egg yolk: thermophysical properties and process simulation [Internet]. Journal of Food Process Engineering. 2005 ; 28( 2): 181-203.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1111/j.1745-4530.2005.00416.x
