ReP USP - Resultado da busca

Trabalho de evento
HTST milk processing: evaluating the thermal lethality inside plate heat exchangers. (2004)
Gut, Jorge Andrey Wilhelms ; Fernandes, Renato; Tadini, Carmen Cecília ; Pinto, José Maurício
Source: ICEF9. Conference titles: Internatinal Congress on Engineering and Food : Congres International de Génie des Procédés Alimentaires,. Unidade: EP
Subjects: INDÚSTRIA DE ALIMENTOS, LATICÍNIOS, LEITE, MODELOS MATEMÁTICOS, PASTEURIZAÇÃO, TRANSFERÊNCIA DE CALOR, TROCADORES DE CALOR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GUT, Jorge Andrey Wilhelms et al. HTST milk processing: evaluating the thermal lethality inside plate heat exchangers. 2004, Anais.. Montpellier: ICEF9, 2004. . Acesso em: 10 nov. 2024.
APA
Gut, J. A. W., Fernandes, R., Tadini, C. C., & Pinto, J. M. (2004). HTST milk processing: evaluating the thermal lethality inside plate heat exchangers. In ICEF9. Montpellier: ICEF9.
NLM
Gut JAW, Fernandes R, Tadini CC, Pinto JM. HTST milk processing: evaluating the thermal lethality inside plate heat exchangers. ICEF9. 2004 ;[citado 2024 nov. 10 ]
Vancouver
Gut JAW, Fernandes R, Tadini CC, Pinto JM. HTST milk processing: evaluating the thermal lethality inside plate heat exchangers. ICEF9. 2004 ;[citado 2024 nov. 10 ]
Trabalho de evento
Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough. (2004)
Matuda, Tatiana Guinoza ; Parra, Duclerc Fernandes ; Lugão, Ademar Benévolo ; Tadini, Carmen Cecília
Source: ICEF9. Conference titles: International Congress on Engineering and Food : Congres International de Génie des Procédés Alimentaires,. Unidade: EP
Subjects: CONGELAMENTO, INDÚSTRIA DE ALIMENTOS, GORDURAS, LEVEDURAS, PÃO (DURABILIDADE), PANIFICAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MATUDA, Tatiana Guinoza et al. Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough. 2004, Anais.. Montpellier: ICEF9, 2004. . Acesso em: 10 nov. 2024.
APA
Matuda, T. G., Parra, D. F., Lugão, A. B., & Tadini, C. C. (2004). Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough. In ICEF9. Montpellier: ICEF9.
NLM
Matuda TG, Parra DF, Lugão AB, Tadini CC. Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough. ICEF9. 2004 ;[citado 2024 nov. 10 ]
Vancouver
Matuda TG, Parra DF, Lugão AB, Tadini CC. Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough. ICEF9. 2004 ;[citado 2024 nov. 10 ]
Trabalho de evento-resumo
Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough. (2004)
Matuda, Tatiana Guinoza ; Parra, Duclerc Fernandes ; Lugão, Ademar Benévolo ; Tadini, Carmen Cecília
Source: ICEF9. Conference titles: International Congress on Engineering and Food : Congres International de Génie des Procédés Alimentaires,. Unidade: EP
Subjects: CONGELAMENTO, INDÚSTRIA DE ALIMENTOS, GORDURAS, LEVEDURAS, PÃO (DURABILIDADE), PANIFICAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MATUDA, Tatiana Guinoza et al. Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough. 2004, Anais.. Montpellier: ICEF9, 2004. . Acesso em: 10 nov. 2024.
APA
Matuda, T. G., Parra, D. F., Lugão, A. B., & Tadini, C. C. (2004). Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough. In ICEF9. Montpellier: ICEF9.
NLM
Matuda TG, Parra DF, Lugão AB, Tadini CC. Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough. ICEF9. 2004 ;[citado 2024 nov. 10 ]
Vancouver
Matuda TG, Parra DF, Lugão AB, Tadini CC. Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough. ICEF9. 2004 ;[citado 2024 nov. 10 ]
Trabalho de evento-resumo
HTST milk processing: evaluating the thermal lethality inside plate heat exchangers. (2004)
Gut, Jorge Andrey Wilhelms ; Fernandes, Renato; Tadini, Carmen Cecília ; Pinto, José Maurício
Source: ICEF9. Conference titles: International Congress on Engineeering and Food Congrés International de Genies de Procédés Alimentaires. Unidade: EP
Subjects: INDÚSTRIA DE ALIMENTOS, LATICÍNIOS, LEITE, MODELOS MATEMÁTICOS, PASTEURIZAÇÃO, TRANSFERÊNCIA DE CALOR, TROCADORES DE CALOR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GUT, Jorge Andrey Wilhelms et al. HTST milk processing: evaluating the thermal lethality inside plate heat exchangers. 2004, Anais.. Montpellier: ICEF9, 2004. . Acesso em: 10 nov. 2024.
APA
Gut, J. A. W., Fernandes, R., Tadini, C. C., & Pinto, J. M. (2004). HTST milk processing: evaluating the thermal lethality inside plate heat exchangers. In ICEF9. Montpellier: ICEF9.
NLM
Gut JAW, Fernandes R, Tadini CC, Pinto JM. HTST milk processing: evaluating the thermal lethality inside plate heat exchangers. ICEF9. 2004 ;[citado 2024 nov. 10 ]
Vancouver
Gut JAW, Fernandes R, Tadini CC, Pinto JM. HTST milk processing: evaluating the thermal lethality inside plate heat exchangers. ICEF9. 2004 ;[citado 2024 nov. 10 ]

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