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Filtros : "Rojas Silva, Meliza Lindsay" Limpar

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  • Tese

    Emerging technologies to improve food drying: ultrasound and ethanol on convective and infrared drying (2020)

    Rojas Silva, Meliza Lindsay; Augusto, Pedro Esteves Duarte (Orientador)

    Unidade: ESALQ

    Subjects: ETANOL, INFRAVERMELHO, SECAGEM DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS, ULTRASSOM

    Acesso à fonteHow to cite
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    • ABNT

      ROJAS SILVA, Meliza Lindsay; AUGUSTO, Pedro Esteves Duarte. Emerging technologies to improve food drying: ultrasound and ethanol on convective and infrared drying. 2020.Universidade de São Paulo, Piracicaba, 2020. Disponível em: < http://www.teses.usp.br/teses/disponiveis/11/11141/tde-06032020-150533/ >.

    • APA

      Rojas Silva, M. L., & Augusto, P. E. D. (2020). Emerging technologies to improve food drying: ultrasound and ethanol on convective and infrared drying. Universidade de São Paulo, Piracicaba. Recuperado de http://www.teses.usp.br/teses/disponiveis/11/11141/tde-06032020-150533/

    • NLM

      Rojas Silva ML, Augusto PED. Emerging technologies to improve food drying: ultrasound and ethanol on convective and infrared drying [Internet]. 2020 ;Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-06032020-150533/

    • Vancouver

      Rojas Silva ML, Augusto PED. Emerging technologies to improve food drying: ultrasound and ethanol on convective and infrared drying [Internet]. 2020 ;Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-06032020-150533/

  • Tese

    Fruit beverages processed using ultrasound technology: physical properties, stability and enzyme inactivation (2016)

    Rojas Silva, Meliza Lindsay; Augusto, Pedro Esteves Duarte (Orientador)

    Unidade: ESALQ

    Subjects: BEBIDAS, FRUTAS, ENGENHARIA DE ALIMENTOS, ULTRASSOM

    Acesso à fonteHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      ROJAS SILVA, Meliza Lindsay; AUGUSTO, Pedro Esteves Duarte. Fruit beverages processed using ultrasound technology: physical properties, stability and enzyme inactivation. 2016.Universidade de São Paulo, Piracicaba, 2016. Disponível em: < http://www.teses.usp.br/teses/disponiveis/11/11141/tde-06012017-150144/ >.

    • APA

      Rojas Silva, M. L., & Augusto, P. E. D. (2016). Fruit beverages processed using ultrasound technology: physical properties, stability and enzyme inactivation. Universidade de São Paulo, Piracicaba. Recuperado de http://www.teses.usp.br/teses/disponiveis/11/11141/tde-06012017-150144/

    • NLM

      Rojas Silva ML, Augusto PED. Fruit beverages processed using ultrasound technology: physical properties, stability and enzyme inactivation [Internet]. 2016 ;Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-06012017-150144/

    • Vancouver

      Rojas Silva ML, Augusto PED. Fruit beverages processed using ultrasound technology: physical properties, stability and enzyme inactivation [Internet]. 2016 ;Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-06012017-150144/
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