Fonte: Abstracts,. Nome do evento: World Congress of Food Science and Technology. Unidade: EP
Assuntos: ENGENHARIA DE ALIMENTOS, LARANJA, PASTEURIZAÇÃO, SUCOS DE FRUTAS (TRATAMENTO TÉRMICO), TROCADORES DE CALOR, TRANSFERÊNCIA DE CALOR
ABNT
CONTIN, Fábio Arbaji e TADINI, Carmen Cecília. Orange juice local transfer coefficent in plate heat exchanger determined experimentally during pasteurizing process. 2001, Anais.. Seoul: KoSFoST; IUFoST, 2001. . Acesso em: 03 set. 2024.APA
Contin, F. A., & Tadini, C. C. (2001). Orange juice local transfer coefficent in plate heat exchanger determined experimentally during pasteurizing process. In Abstracts,. Seoul: KoSFoST; IUFoST.NLM
Contin FA, Tadini CC. Orange juice local transfer coefficent in plate heat exchanger determined experimentally during pasteurizing process. Abstracts,. 2001 ;[citado 2024 set. 03 ]Vancouver
Contin FA, Tadini CC. Orange juice local transfer coefficent in plate heat exchanger determined experimentally during pasteurizing process. Abstracts,. 2001 ;[citado 2024 set. 03 ]