Source: Journal of Food Processing and Preservation. Unidade: FZEA
Subjects: REOLOGIA, TECNOLOGIA DE ALIMENTOS, MANGA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MORAES, Izabel Cristina Freitas et al. Mango pulp (Mangifera indica L.) preserved by hurdle technology: physicochemical, microbiological and rheological charcterization. Journal of Food Processing and Preservation, v. 35, n. 5, p. 610-614, 2011Tradução . . Disponível em: https://doi.org/10.1111/j.1745-4549.2010.00507.x. Acesso em: 27 maio 2024.APA
Moraes, I. C. F., Sampaio, R. M., Queiroz, N. M., Salles, S. M. de, Paschoaleti, C. C., & Perez, V. H. (2011). Mango pulp (Mangifera indica L.) preserved by hurdle technology: physicochemical, microbiological and rheological charcterization. Journal of Food Processing and Preservation, 35( 5), 610-614. doi:10.1111/j.1745-4549.2010.00507.xNLM
Moraes ICF, Sampaio RM, Queiroz NM, Salles SM de, Paschoaleti CC, Perez VH. Mango pulp (Mangifera indica L.) preserved by hurdle technology: physicochemical, microbiological and rheological charcterization [Internet]. Journal of Food Processing and Preservation. 2011 ; 35( 5): 610-614.[citado 2024 maio 27 ] Available from: https://doi.org/10.1111/j.1745-4549.2010.00507.xVancouver
Moraes ICF, Sampaio RM, Queiroz NM, Salles SM de, Paschoaleti CC, Perez VH. Mango pulp (Mangifera indica L.) preserved by hurdle technology: physicochemical, microbiological and rheological charcterization [Internet]. Journal of Food Processing and Preservation. 2011 ; 35( 5): 610-614.[citado 2024 maio 27 ] Available from: https://doi.org/10.1111/j.1745-4549.2010.00507.x
