Influence of fluid concentration on the elevation of boiling point of passion fruit juice (2004)
Source: iCEF9. Conference titles: International Congress on Engineering and Food. Unidade: FZEA
Subjects: SUCOS DE FRUTAS, ANÁLISE DE ALIMENTOS, ENGENHARIA DE ALIMENTOS
ABNT
TELIS, Vânia Regina Nicoletti et al. Influence of fluid concentration on the elevation of boiling point of passion fruit juice. 2004, Anais.. Montpellier: IAEF, 2004. . Acesso em: 10 ago. 2024.APA
Telis, V. R. N., Bernardi, M., Telis Romero, J., & Gabas, A. L. (2004). Influence of fluid concentration on the elevation of boiling point of passion fruit juice. In iCEF9. Montpellier: IAEF.NLM
Telis VRN, Bernardi M, Telis Romero J, Gabas AL. Influence of fluid concentration on the elevation of boiling point of passion fruit juice. iCEF9. 2004 ;[citado 2024 ago. 10 ]Vancouver
Telis VRN, Bernardi M, Telis Romero J, Gabas AL. Influence of fluid concentration on the elevation of boiling point of passion fruit juice. iCEF9. 2004 ;[citado 2024 ago. 10 ]