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Artigo de periodico
Forced convection to laminar flow of liquid egg yolk in circular and annular ducts (2009)
Bernardi, M.; Silveira Junior, Vivaldo; Telis, Vânia Regina Nicoletti; Gabas, Ana Lúcia; Telis Romero, Javier
Source: Brazilian Journal of Chemical Engineering. Unidade: FZEA
Subjects: TRANSFERÊNCIA DE CALOR, FLUXO LAMINAR DOS LÍQUIDOS, OVO, OPERAÇÕES UNITÁRIAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BERNARDI, M. et al. Forced convection to laminar flow of liquid egg yolk in circular and annular ducts. Brazilian Journal of Chemical Engineering, v. 26, n. abr./ju 2009, p. 287-298, 2009Tradução . . Disponível em: https://doi.org/10.1590/s0104-66322009000200006. Acesso em: 02 nov. 2024.
APA
Bernardi, M., Silveira Junior, V., Telis, V. R. N., Gabas, A. L., & Telis Romero, J. (2009). Forced convection to laminar flow of liquid egg yolk in circular and annular ducts. Brazilian Journal of Chemical Engineering, 26( abr./ju 2009), 287-298. doi:10.1590/s0104-66322009000200006
NLM
Bernardi M, Silveira Junior V, Telis VRN, Gabas AL, Telis Romero J. Forced convection to laminar flow of liquid egg yolk in circular and annular ducts [Internet]. Brazilian Journal of Chemical Engineering. 2009 ; 26( abr./ju 2009): 287-298.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1590/s0104-66322009000200006
Vancouver
Bernardi M, Silveira Junior V, Telis VRN, Gabas AL, Telis Romero J. Forced convection to laminar flow of liquid egg yolk in circular and annular ducts [Internet]. Brazilian Journal of Chemical Engineering. 2009 ; 26( abr./ju 2009): 287-298.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1590/s0104-66322009000200006
Trabalho de evento-resumo
Continuous pasteurization of egg yolk with plate heat exchangers: thermal-hydraulic performance and configuration optimization (2005)
Pinto, José Maurício; Gut, Jorge Andrey Wilhelms ; Gabas, Ana Lúcia; Telis Romero, Javier
Source: WCCE 7 : proceedings. Conference titles: World Congress on Chemical Engineering. Unidades: EP, FZEA
Subjects: OVO, PASTEURIZAÇÃO, PROCESSAMENTO DE ALIMENTOS, TRATAMENTO TÉRMICO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PINTO, José Maurício et al. Continuous pasteurization of egg yolk with plate heat exchangers: thermal-hydraulic performance and configuration optimization. 2005, Anais.. Londres: IChemE, 2005. . Acesso em: 02 nov. 2024.
APA
Pinto, J. M., Gut, J. A. W., Gabas, A. L., & Telis Romero, J. (2005). Continuous pasteurization of egg yolk with plate heat exchangers: thermal-hydraulic performance and configuration optimization. In WCCE 7 : proceedings. Londres: IChemE.
NLM
Pinto JM, Gut JAW, Gabas AL, Telis Romero J. Continuous pasteurization of egg yolk with plate heat exchangers: thermal-hydraulic performance and configuration optimization. WCCE 7 : proceedings. 2005 ;[citado 2024 nov. 02 ]
Vancouver
Pinto JM, Gut JAW, Gabas AL, Telis Romero J. Continuous pasteurization of egg yolk with plate heat exchangers: thermal-hydraulic performance and configuration optimization. WCCE 7 : proceedings. 2005 ;[citado 2024 nov. 02 ]
Artigo de periodico
Continuous pasteurization of egg yolk: thermophysical properties and process simulation (2005)
Gut, Jorge Andrey Wilhelms ; Pinto, José Maurício; Gabas, Ana Lúcia; Telis Romero, Javier
Source: Journal of Food Process Engineering. Unidades: EP, FZEA
Subjects: MODELOS MATEMÁTICOS, OVO, PASTEURIZAÇÃO, PROCESSAMENTO DE ALIMENTOS, REOLOGIA, TRATAMENTO TÉRMICO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GUT, Jorge Andrey Wilhelms et al. Continuous pasteurization of egg yolk: thermophysical properties and process simulation. Journal of Food Process Engineering, v. 28, n. 2, p. 181-203, 2005Tradução . . Disponível em: https://doi.org/10.1111/j.1745-4530.2005.00416.x. Acesso em: 02 nov. 2024.
APA
Gut, J. A. W., Pinto, J. M., Gabas, A. L., & Telis Romero, J. (2005). Continuous pasteurization of egg yolk: thermophysical properties and process simulation. Journal of Food Process Engineering, 28( 2), 181-203. doi:10.1111/j.1745-4530.2005.00416.x
NLM
Gut JAW, Pinto JM, Gabas AL, Telis Romero J. Continuous pasteurization of egg yolk: thermophysical properties and process simulation [Internet]. Journal of Food Process Engineering. 2005 ; 28( 2): 181-203.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1111/j.1745-4530.2005.00416.x
Vancouver
Gut JAW, Pinto JM, Gabas AL, Telis Romero J. Continuous pasteurization of egg yolk: thermophysical properties and process simulation [Internet]. Journal of Food Process Engineering. 2005 ; 28( 2): 181-203.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1111/j.1745-4530.2005.00416.x
Trabalho de evento
Pasteurization of egg yolk in plate heat exchangers: thermophysical properties and process simulation (2003)
Gut, Jorge Andrey Wilhelms ; Gabas, Ana Lúcia; Pinto, José Maurício; Telis Romero, Javier
Source: Proceedings. Conference titles: AIChE Annual Meeting. Unidades: FZEA, EP
Subjects: OVO, PASTEURIZAÇÃO, PROCESSAMENTO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GUT, Jorge Andrey Wilhelms et al. Pasteurization of egg yolk in plate heat exchangers: thermophysical properties and process simulation. 2003, Anais.. New York: AIChE, 2003. . Acesso em: 02 nov. 2024.
APA
Gut, J. A. W., Gabas, A. L., Pinto, J. M., & Telis Romero, J. (2003). Pasteurization of egg yolk in plate heat exchangers: thermophysical properties and process simulation. In Proceedings. New York: AIChE.
NLM
Gut JAW, Gabas AL, Pinto JM, Telis Romero J. Pasteurization of egg yolk in plate heat exchangers: thermophysical properties and process simulation. Proceedings. 2003 ;[citado 2024 nov. 02 ]
Vancouver
Gut JAW, Gabas AL, Pinto JM, Telis Romero J. Pasteurization of egg yolk in plate heat exchangers: thermophysical properties and process simulation. Proceedings. 2003 ;[citado 2024 nov. 02 ]

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