Influence of temperature and concentration on thermophysical properties of yellow mombin (2006)
Fonte: European Food and Technology. Unidades: FCF, EP
Assuntos: ALIMENTOS, CAJÁ, ENGENHARIA DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, REOLOGIA, SUCOS DE FRUTAS, TRANSFERÊNCIA DE CALOR
ABNT
ASSIS, Mitzi Maria Martins et al. Influence of temperature and concentration on thermophysical properties of yellow mombin. European Food and Technology, v. 223, n. 5, p. 585-593, 2006Tradução . . Disponível em: https://doi.org/10.1007/s00217-005-0236-2. Acesso em: 16 out. 2024.APA
Assis, M. M. M., Lannes, S. C. da S., Tadini, C. C., Telis, V. R. N., & Telis Romero, J. (2006). Influence of temperature and concentration on thermophysical properties of yellow mombin. European Food and Technology, 223( 5), 585-593. doi:10.1007/s00217-005-0236-2NLM
Assis MMM, Lannes SC da S, Tadini CC, Telis VRN, Telis Romero J. Influence of temperature and concentration on thermophysical properties of yellow mombin [Internet]. European Food and Technology. 2006 ; 223( 5): 585-593.[citado 2024 out. 16 ] Available from: https://doi.org/10.1007/s00217-005-0236-2Vancouver
Assis MMM, Lannes SC da S, Tadini CC, Telis VRN, Telis Romero J. Influence of temperature and concentration on thermophysical properties of yellow mombin [Internet]. European Food and Technology. 2006 ; 223( 5): 585-593.[citado 2024 out. 16 ] Available from: https://doi.org/10.1007/s00217-005-0236-2