Fonte: Book of Abstracts FCT; Exploring the recent trends, innovation & emerging technologies for food research and development. Nome do evento: International Conference on Food Chemistry & Technology. Unidade: FZEA
Assuntos: ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS, ÁCIDOS GRAXOS, ÁLCOOL, TECNOLOGIA DE ALIMENTOS
ABNT
FLORIDO, Priscila Missano et al. Calculation of viscosities of blends formed by triacyglycerols, fatty acids and short chain alcohols. 2015, Anais.. San Francisco: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, 2015. . Acesso em: 04 set. 2024.APA
Florido, P. M., Gonçalves, C. B., Lobo, D. P. S., Rodrigues, C. E. da C., & Ceriani, R. (2015). Calculation of viscosities of blends formed by triacyglycerols, fatty acids and short chain alcohols. In Book of Abstracts FCT; Exploring the recent trends, innovation & emerging technologies for food research and development. San Francisco: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo.NLM
Florido PM, Gonçalves CB, Lobo DPS, Rodrigues CE da C, Ceriani R. Calculation of viscosities of blends formed by triacyglycerols, fatty acids and short chain alcohols. Book of Abstracts FCT; Exploring the recent trends, innovation & emerging technologies for food research and development. 2015 ;[citado 2024 set. 04 ]Vancouver
Florido PM, Gonçalves CB, Lobo DPS, Rodrigues CE da C, Ceriani R. Calculation of viscosities of blends formed by triacyglycerols, fatty acids and short chain alcohols. Book of Abstracts FCT; Exploring the recent trends, innovation & emerging technologies for food research and development. 2015 ;[citado 2024 set. 04 ]