ReP USP - Resultado da busca

Filtros : "REQUEIJÃO" Removido: "Português" Limpar

Filtros

Artigo de periodico
Non-invasive method to predict the composition of Requeijão Cremoso directly in commercial packages using time domain NMR relaxometry and chemometrics (2022)
Machado, Guilherme de Oliveira ; Teixeira, Gustavo Galastri ; Garcia, Rodrigo Henrique dos Santos ; Moraes, Tiago Bueno ; Bona, Evandro; Santos, Poliana M; Colnago, Luiz Alberto
Fonte: Molecules. Unidades: ESALQ, IQSC, IFSC
Assuntos: ANÁLISE DE ALIMENTOS, RESSONÂNCIA MAGNÉTICA NUCLEAR, REQUEIJÃO, EMBALAGENS DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MACHADO, Guilherme de Oliveira et al. Non-invasive method to predict the composition of Requeijão Cremoso directly in commercial packages using time domain NMR relaxometry and chemometrics. Molecules, v. 27, n. 14 , p. 4434-1-4434-10, 2022Tradução . . Disponível em: https://doi.org/10.3390/molecules27144434. Acesso em: 06 out. 2024.
APA
Machado, G. de O., Teixeira, G. G., Garcia, R. H. dos S., Moraes, T. B., Bona, E., Santos, P. M., & Colnago, L. A. (2022). Non-invasive method to predict the composition of Requeijão Cremoso directly in commercial packages using time domain NMR relaxometry and chemometrics. Molecules, 27( 14 ), 4434-1-4434-10. doi:10.3390/molecules27144434
NLM
Machado G de O, Teixeira GG, Garcia RH dos S, Moraes TB, Bona E, Santos PM, Colnago LA. Non-invasive method to predict the composition of Requeijão Cremoso directly in commercial packages using time domain NMR relaxometry and chemometrics [Internet]. Molecules. 2022 ; 27( 14 ): 4434-1-4434-10.[citado 2024 out. 06 ] Available from: https://doi.org/10.3390/molecules27144434
Vancouver
Machado G de O, Teixeira GG, Garcia RH dos S, Moraes TB, Bona E, Santos PM, Colnago LA. Non-invasive method to predict the composition of Requeijão Cremoso directly in commercial packages using time domain NMR relaxometry and chemometrics [Internet]. Molecules. 2022 ; 27( 14 ): 4434-1-4434-10.[citado 2024 out. 06 ] Available from: https://doi.org/10.3390/molecules27144434
Artigo de periodico
Effect of the type of emulsifying salt on microstructure and rheological properties of "Requeijao Cremoso" processed cheese spreads (2012)
Cunha, Clarissa Reschke da; Alcântara, Maria Regina; Viotto, Walkiria Hanada
Fonte: Journal of Food Science. Unidade: IQ
Assuntos: REQUEIJÃO, EMULSIFICANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CUNHA, Clarissa Reschke da e ALCÂNTARA, Maria Regina e VIOTTO, Walkiria Hanada. Effect of the type of emulsifying salt on microstructure and rheological properties of "Requeijao Cremoso" processed cheese spreads. Journal of Food Science, v. 77, n. 8, p. E176-E181, 2012Tradução . . Disponível em: https://doi.org/10.1111/j.1750-3841.2012.02797.x. Acesso em: 06 out. 2024.
APA
Cunha, C. R. da, Alcântara, M. R., & Viotto, W. H. (2012). Effect of the type of emulsifying salt on microstructure and rheological properties of "Requeijao Cremoso" processed cheese spreads. Journal of Food Science, 77( 8), E176-E181. doi:10.1111/j.1750-3841.2012.02797.x
NLM
Cunha CR da, Alcântara MR, Viotto WH. Effect of the type of emulsifying salt on microstructure and rheological properties of "Requeijao Cremoso" processed cheese spreads [Internet]. Journal of Food Science. 2012 ; 77( 8): E176-E181.[citado 2024 out. 06 ] Available from: https://doi.org/10.1111/j.1750-3841.2012.02797.x
Vancouver
Cunha CR da, Alcântara MR, Viotto WH. Effect of the type of emulsifying salt on microstructure and rheological properties of "Requeijao Cremoso" processed cheese spreads [Internet]. Journal of Food Science. 2012 ; 77( 8): E176-E181.[citado 2024 out. 06 ] Available from: https://doi.org/10.1111/j.1750-3841.2012.02797.x

Biblioteca Digital de Produção Intelectual da Universidade de São Paulo 2012 - 2024