Source: International Journal of Food Science and Technology. Unidade: FZEA
Subjects: CANA-DE-AÇÚCAR, PASTEURIZAÇÃO, ANÁLISE SENSORIAL DE ALIMENTOS
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REZZADORI, Katia et al. Effects of tangential microfiltration and pasteurisation on the rheological, microbiological, physico-chemical and sensory characteristics of sugar cane juice. International Journal of Food Science and Technology, v. 48, n. 1, p. 1-9, 2013Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2012.03124.x. Acesso em: 02 nov. 2024.APA
Rezzadori, K., Petrus, R. R., Benedetti, S., Carminatti, C. A., & Petrus, J. C. C. (2013). Effects of tangential microfiltration and pasteurisation on the rheological, microbiological, physico-chemical and sensory characteristics of sugar cane juice. International Journal of Food Science and Technology, 48( 1), 1-9. doi:10.1111/j.1365-2621.2012.03124.xNLM
Rezzadori K, Petrus RR, Benedetti S, Carminatti CA, Petrus JCC. Effects of tangential microfiltration and pasteurisation on the rheological, microbiological, physico-chemical and sensory characteristics of sugar cane juice [Internet]. International Journal of Food Science and Technology. 2013 ; 48( 1): 1-9.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1111/j.1365-2621.2012.03124.xVancouver
Rezzadori K, Petrus RR, Benedetti S, Carminatti CA, Petrus JCC. Effects of tangential microfiltration and pasteurisation on the rheological, microbiological, physico-chemical and sensory characteristics of sugar cane juice [Internet]. International Journal of Food Science and Technology. 2013 ; 48( 1): 1-9.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1111/j.1365-2621.2012.03124.x
