Fonte: Journal of Food Processing Preservation. Unidade: FCF
Assuntos: BIOTECNOLOGIA, TECNOLOGIA DE ALIMENTOS, ANÁLISE DE ALIMENTOS
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ABNT
AYROSA, Ana Maria Irene Bartolomeu e PITOMBO, Ronaldo Nogueira de Moraes. Influence of plate temperature and mode of rehydration on textural parameters of precooked freeze-dried beef. Journal of Food Processing Preservation, v. 27, n. 3, p. 173-180, 2003Tradução . . Acesso em: 28 jun. 2024.APA
Ayrosa, A. M. I. B., & Pitombo, R. N. de M. (2003). Influence of plate temperature and mode of rehydration on textural parameters of precooked freeze-dried beef. Journal of Food Processing Preservation, 27( 3), 173-180.NLM
Ayrosa AMIB, Pitombo RN de M. Influence of plate temperature and mode of rehydration on textural parameters of precooked freeze-dried beef. Journal of Food Processing Preservation. 2003 ; 27( 3): 173-180.[citado 2024 jun. 28 ]Vancouver
Ayrosa AMIB, Pitombo RN de M. Influence of plate temperature and mode of rehydration on textural parameters of precooked freeze-dried beef. Journal of Food Processing Preservation. 2003 ; 27( 3): 173-180.[citado 2024 jun. 28 ]
