Fonte: Tomato chemistry, industrial processing and product development. Unidade: ESALQ
Assuntos: TOMATE, REOLOGIA, PROCESSAMENTO DE ALIMENTOS, HOMOGENEIZAÇÃO, HIDROSTÁTICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROJAS, Meliza L et al. The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields. Tomato chemistry, industrial processing and product development. Tradução . Londres: The Royal Society of Chemistry, 2019. . Disponível em: https://doi.org/10.1039/9781788016247-00201. Acesso em: 10 nov. 2024.APA
Rojas, M. L., Miano, A. C., Kubo, M. T. K., & Augusto, P. E. D. (2019). The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields. In Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry. doi:10.1039/9781788016247-00201NLM
Rojas ML, Miano AC, Kubo MTK, Augusto PED. The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields [Internet]. In: Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry; 2019. [citado 2024 nov. 10 ] Available from: https://doi.org/10.1039/9781788016247-00201Vancouver
Rojas ML, Miano AC, Kubo MTK, Augusto PED. The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields [Internet]. In: Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry; 2019. [citado 2024 nov. 10 ] Available from: https://doi.org/10.1039/9781788016247-00201
