Freezing point and thermal conductivity of tropical fruit pulps: mango and papaya (2007)
Source: International Journal of Food Properties. Unidade: FZEA
Subjects: CONGELAMENTO, POLPA, FRUTAS TROPICAIS, MANGA, MAMÃO, TECNOLOGIA DE ALIMENTOS
ABNT
TELIS, Vânia Regina Nicoletti et al. Freezing point and thermal conductivity of tropical fruit pulps: mango and papaya. International Journal of Food Properties, v. 10, p. 73-84, 2007Tradução . . Acesso em: 10 out. 2024.APA
Telis, V. R. N., Telis Romero, J., Sobral, P. J. do A., & Gabas, A. L. (2007). Freezing point and thermal conductivity of tropical fruit pulps: mango and papaya. International Journal of Food Properties, 10, 73-84.NLM
Telis VRN, Telis Romero J, Sobral PJ do A, Gabas AL. Freezing point and thermal conductivity of tropical fruit pulps: mango and papaya. International Journal of Food Properties. 2007 ; 10 73-84.[citado 2024 out. 10 ]Vancouver
Telis VRN, Telis Romero J, Sobral PJ do A, Gabas AL. Freezing point and thermal conductivity of tropical fruit pulps: mango and papaya. International Journal of Food Properties. 2007 ; 10 73-84.[citado 2024 out. 10 ]