Source: Proceedings. Conference titles: International Drying Symposium. Unidade: FZEA
Subjects: ENGENHARIA DE ALIMENTOS, TILÁPIA, EMBALAGENS DE ALIMENTOS, BIOPOLÍMEROS, TECNOLOGIA DE ALIMENTOS
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MEDINA-VIVANCO, M. et al. Thermal analysis of osmotically dehydrated tilapia muscle: effect of sodium chloride and sucrose on denaturation temperature of myofibrillar proteins. 2004, Anais.. São Paulo: FEQ/UNICAMP, 2004. . Acesso em: 27 set. 2024.APA
Medina-Vivanco, M., Sobral, P. J. do A., Sereno, A. M., & Hubinger, M. D. (2004). Thermal analysis of osmotically dehydrated tilapia muscle: effect of sodium chloride and sucrose on denaturation temperature of myofibrillar proteins. In Proceedings. São Paulo: FEQ/UNICAMP.NLM
Medina-Vivanco M, Sobral PJ do A, Sereno AM, Hubinger MD. Thermal analysis of osmotically dehydrated tilapia muscle: effect of sodium chloride and sucrose on denaturation temperature of myofibrillar proteins. Proceedings. 2004 ;[citado 2024 set. 27 ]Vancouver
Medina-Vivanco M, Sobral PJ do A, Sereno AM, Hubinger MD. Thermal analysis of osmotically dehydrated tilapia muscle: effect of sodium chloride and sucrose on denaturation temperature of myofibrillar proteins. Proceedings. 2004 ;[citado 2024 set. 27 ]
