Source: Resumos. Conference titles: Simpósio Internacional de Iniciação Científica da Universidade de São Paulo (SIICUSP). Unidade: FCF
Subjects: ÁCIDOS GRAXOS, SUBSTITUTOS DO LEITE HUMANO
ABNT
HAZZAN, Marcia et al. Isothermal crystallization kinetics of structured lipids produced with lard and soybean oil by enzymatic interesterification in a continous packed bed reactor. 2010, Anais.. São Paulo: USP/Pró-Reitoria de Pesquisa, 2010. . Acesso em: 22 maio 2024.APA
Hazzan, M., Silva, R. C. da, Capacla, I. R., Soares, F. S. de M., & Gioielli, L. A. (2010). Isothermal crystallization kinetics of structured lipids produced with lard and soybean oil by enzymatic interesterification in a continous packed bed reactor. In Resumos. São Paulo: USP/Pró-Reitoria de Pesquisa.NLM
Hazzan M, Silva RC da, Capacla IR, Soares FS de M, Gioielli LA. Isothermal crystallization kinetics of structured lipids produced with lard and soybean oil by enzymatic interesterification in a continous packed bed reactor. Resumos. 2010 ;[citado 2024 maio 22 ]Vancouver
Hazzan M, Silva RC da, Capacla IR, Soares FS de M, Gioielli LA. Isothermal crystallization kinetics of structured lipids produced with lard and soybean oil by enzymatic interesterification in a continous packed bed reactor. Resumos. 2010 ;[citado 2024 maio 22 ]