Rheological properties and fluid dynamics of egg yolk (2006)
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: ENGENHARIA DE ALIMENTOS, REOLOGIA, FRICÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TELIS ROMERO, Javier et al. Rheological properties and fluid dynamics of egg yolk. Journal of Food Engineering, v. 74, n. 2, p. 191-197, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2005.01.044. Acesso em: 17 ago. 2024.APA
Telis Romero, J., Thomaz, C. E. P., Bernardi, M., Telis, V. R. N., & Gabas, A. L. (2006). Rheological properties and fluid dynamics of egg yolk. Journal of Food Engineering, 74( 2), 191-197. doi:10.1016/j.jfoodeng.2005.01.044NLM
Telis Romero J, Thomaz CEP, Bernardi M, Telis VRN, Gabas AL. Rheological properties and fluid dynamics of egg yolk [Internet]. Journal of Food Engineering. 2006 ; 74( 2): 191-197.[citado 2024 ago. 17 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.01.044Vancouver
Telis Romero J, Thomaz CEP, Bernardi M, Telis VRN, Gabas AL. Rheological properties and fluid dynamics of egg yolk [Internet]. Journal of Food Engineering. 2006 ; 74( 2): 191-197.[citado 2024 ago. 17 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.01.044