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Parte de monografia/livro
The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields (2019)
Rojas, Meliza L; Miano, Alberto C; Kubo, Miriam T. K; Augusto, Pedro Esteves Duarte
Source: Tomato chemistry, industrial processing and product development. Unidade: ESALQ
Subjects: TOMATE, REOLOGIA, PROCESSAMENTO DE ALIMENTOS, HOMOGENEIZAÇÃO, HIDROSTÁTICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROJAS, Meliza L et al. The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields. Tomato chemistry, industrial processing and product development. Tradução . Londres: The Royal Society of Chemistry, 2019. . Disponível em: https://doi.org/10.1039/9781788016247-00201. Acesso em: 14 ago. 2024.
APA
Rojas, M. L., Miano, A. C., Kubo, M. T. K., & Augusto, P. E. D. (2019). The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields. In Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry. doi:10.1039/9781788016247-00201
NLM
Rojas ML, Miano AC, Kubo MTK, Augusto PED. The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields [Internet]. In: Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry; 2019. [citado 2024 ago. 14 ] Available from: https://doi.org/10.1039/9781788016247-00201
Vancouver
Rojas ML, Miano AC, Kubo MTK, Augusto PED. The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields [Internet]. In: Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry; 2019. [citado 2024 ago. 14 ] Available from: https://doi.org/10.1039/9781788016247-00201
Parte de monografia/livro
High hydrostatic pressure and high-pressure homogenization processing of fruit juices (2018)
Augusto, Pedro Esteves Duarte; Tribst, Alline A. L; Cristianini, Marcelo
Source: Fruit Juices: extraction, composition, quality and analysis. Unidade: ESALQ
Subjects: HIDROSTÁTICA, HOMOGENEIZAÇÃO, SUCOS DE FRUTAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AUGUSTO, Pedro Esteves Duarte e TRIBST, Alline A. L e CRISTIANINI, Marcelo. High hydrostatic pressure and high-pressure homogenization processing of fruit juices. Fruit Juices: extraction, composition, quality and analysis. Tradução . Chennai: Academic Press, 2018. . Disponível em: https://doi.org/10.1016/b978-0-12-802230-6.00020-5. Acesso em: 14 ago. 2024.
APA
Augusto, P. E. D., Tribst, A. A. L., & Cristianini, M. (2018). High hydrostatic pressure and high-pressure homogenization processing of fruit juices. In Fruit Juices: extraction, composition, quality and analysis. Chennai: Academic Press. doi:10.1016/b978-0-12-802230-6.00020-5
NLM
Augusto PED, Tribst AAL, Cristianini M. High hydrostatic pressure and high-pressure homogenization processing of fruit juices [Internet]. In: Fruit Juices: extraction, composition, quality and analysis. Chennai: Academic Press; 2018. [citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/b978-0-12-802230-6.00020-5
Vancouver
Augusto PED, Tribst AAL, Cristianini M. High hydrostatic pressure and high-pressure homogenization processing of fruit juices [Internet]. In: Fruit Juices: extraction, composition, quality and analysis. Chennai: Academic Press; 2018. [citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/b978-0-12-802230-6.00020-5
Parte de monografia/livro
High hydrostatic pressure and high-pressure homogenization processing of fruit juices (2018)
Augusto, Pedro Esteves Duarte ; Tribst, Alline A. L; Cristianini, Marcelo
Source: Fruit juices: extraction, composition, quality and analysis. Section IV: Innovative Techniques. Unidade: ESALQ
Subjects: SUCOS DE FRUTAS, HIDROSTÁTICA, HOMOGENEIZAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AUGUSTO, Pedro Esteves Duarte e TRIBST, Alline A. L e CRISTIANINI, Marcelo. High hydrostatic pressure and high-pressure homogenization processing of fruit juices. Fruit juices: extraction, composition, quality and analysis. Section IV: Innovative Techniques. Tradução . Amsterdam: Elsevier, 2018. . Disponível em: https://doi.org/10.1016/C2014-0-02764-5. Acesso em: 14 ago. 2024.
APA
Augusto, P. E. D., Tribst, A. A. L., & Cristianini, M. (2018). High hydrostatic pressure and high-pressure homogenization processing of fruit juices. In Fruit juices: extraction, composition, quality and analysis. Section IV: Innovative Techniques. Amsterdam: Elsevier. doi:10.1016/C2014-0-02764-5
NLM
Augusto PED, Tribst AAL, Cristianini M. High hydrostatic pressure and high-pressure homogenization processing of fruit juices [Internet]. In: Fruit juices: extraction, composition, quality and analysis. Section IV: Innovative Techniques. Amsterdam: Elsevier; 2018. [citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/C2014-0-02764-5
Vancouver
Augusto PED, Tribst AAL, Cristianini M. High hydrostatic pressure and high-pressure homogenization processing of fruit juices [Internet]. In: Fruit juices: extraction, composition, quality and analysis. Section IV: Innovative Techniques. Amsterdam: Elsevier; 2018. [citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/C2014-0-02764-5

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