Source: iCEF9. Conference titles: International Congress on Engineering and Food. Unidade: FZEA
Subjects: CAFÉ, TECNOLOGIA DE ALIMENTOS, ENGENHARIA DE ALIMENTOS
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ABNT
GABAS, Ana Lúcia et al. Influence of fluid concentration on freezing point depression and thermal conductivity of frozen coffee extract. 2004, Anais.. Montpellier: IAEF, 2004. . Acesso em: 05 out. 2024.APA
Gabas, A. L., Telis, V. R. N., Mizutani, L. G., & Telis Romero, J. (2004). Influence of fluid concentration on freezing point depression and thermal conductivity of frozen coffee extract. In iCEF9. Montpellier: IAEF.NLM
Gabas AL, Telis VRN, Mizutani LG, Telis Romero J. Influence of fluid concentration on freezing point depression and thermal conductivity of frozen coffee extract. iCEF9. 2004 ;[citado 2024 out. 05 ]Vancouver
Gabas AL, Telis VRN, Mizutani LG, Telis Romero J. Influence of fluid concentration on freezing point depression and thermal conductivity of frozen coffee extract. iCEF9. 2004 ;[citado 2024 out. 05 ]
