Thermal and rheological properties of brazilian honeys (2011)
Source: Proceedings iCEF; food process engineering in a changing world. Conference titles: International Congress on Engineering and Food. Unidade: FZEA
Subjects: MEL (PROPRIEDADES TÉRMICAS), ATIVIDADE DE ÁGUA, MEL
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ABNT
COSTA, P. A. et al. Thermal and rheological properties of brazilian honeys. 2011, Anais.. Athens: International Association for Engineering and Food, 2011. . Acesso em: 10 nov. 2024.APA
Costa, P. A., Moraes, I. C. F., Bittante, A. M. Q. B., Sobral, P. J. do A., Gomide, C. A., & Carrer, C. da C. (2011). Thermal and rheological properties of brazilian honeys. In Proceedings iCEF; food process engineering in a changing world. Athens: International Association for Engineering and Food.NLM
Costa PA, Moraes ICF, Bittante AMQB, Sobral PJ do A, Gomide CA, Carrer C da C. Thermal and rheological properties of brazilian honeys. Proceedings iCEF; food process engineering in a changing world. 2011 ;[citado 2024 nov. 10 ]Vancouver
Costa PA, Moraes ICF, Bittante AMQB, Sobral PJ do A, Gomide CA, Carrer C da C. Thermal and rheological properties of brazilian honeys. Proceedings iCEF; food process engineering in a changing world. 2011 ;[citado 2024 nov. 10 ]
