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Filtros : "REOLOGIA" "The Royal Society of Chemistry" Removidos: "Ganzella, R." "ARTHUR, VALTER" Limpar

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  • Parte de monografia/livro

    Rheological properties of tomato products (2019)

    Kubo, Miriam T. K; Rojas, Meliza L; Miano, Alberto C; Augusto, Pedro Esteves Duarte

    Fonte: Tomato chemistry, industrial processing and product development. Unidade: ESALQ

    Assuntos: TOMATE, REOLOGIA, PROCESSAMENTO DE ALIMENTOS

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    • ABNT

      KUBO, Miriam T. K et al. Rheological properties of tomato products. Tomato chemistry, industrial processing and product development. Tradução . Londres: The Royal Society of Chemistry, 2019. . Disponível em: https://doi.org/10.1039/9781788016247. Acesso em: 01 jul. 2024.

    • APA

      Kubo, M. T. K., Rojas, M. L., Miano, A. C., & Augusto, P. E. D. (2019). Rheological properties of tomato products. In Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry. doi:10.1039/9781788016247

    • NLM

      Kubo MTK, Rojas ML, Miano AC, Augusto PED. Rheological properties of tomato products [Internet]. In: Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry; 2019. [citado 2024 jul. 01 ] Available from: https://doi.org/10.1039/9781788016247

    • Vancouver

      Kubo MTK, Rojas ML, Miano AC, Augusto PED. Rheological properties of tomato products [Internet]. In: Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry; 2019. [citado 2024 jul. 01 ] Available from: https://doi.org/10.1039/9781788016247

  • Parte de monografia/livro

    The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields (2019)

    Rojas, Meliza L; Miano, Alberto C; Kubo, Miriam T. K; Augusto, Pedro Esteves Duarte

    Fonte: Tomato chemistry, industrial processing and product development. Unidade: ESALQ

    Assuntos: TOMATE, REOLOGIA, PROCESSAMENTO DE ALIMENTOS, HOMOGENEIZAÇÃO, HIDROSTÁTICA

    Acesso à fonteDOIComo citar
    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: 01 jul. 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:10.1039/9781788016247-00201

    • NLM

      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 jul. 01 ] Available from: https://doi.org/10.1039/9781788016247-00201

    • Vancouver

      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 jul. 01 ] Available from: https://doi.org/10.1039/9781788016247-00201
  • 1

1 - 2 (2 registros)

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