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Filtros : "OVO" "GUT, JORGE ANDREY WILHELMS" Removido: "Gameiro, Augusto Hauber" Limpar

Filtros

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

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