Source: Journal of Food Engineering,. Unidade: EP
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, LARANJA, PASTEURIZAÇÃO, SUCOS DE FRUTAS, TROCADORES DE CALOR
ABNT
COLLET, Lucia Scott Franco de Camargo Azzi et al. A kinetic study on pectinesterase inactivation during continuous pasteurization of orange juice. Journal of Food Engineering, v. 69, n. 1, p. 125-129, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2004.08.002. Acesso em: 16 out. 2024.APA
Collet, L. S. F. de C. A., Shigeoka, D. S., Badolato, G. G., & Tadini, C. C. (2005). A kinetic study on pectinesterase inactivation during continuous pasteurization of orange juice. Journal of Food Engineering,, 69( 1), 125-129. doi:10.1016/j.jfoodeng.2004.08.002NLM
Collet LSF de CA, Shigeoka DS, Badolato GG, Tadini CC. A kinetic study on pectinesterase inactivation during continuous pasteurization of orange juice [Internet]. Journal of Food Engineering,. 2005 ; 69( 1): 125-129.[citado 2024 out. 16 ] Available from: https://doi.org/10.1016/j.jfoodeng.2004.08.002Vancouver
Collet LSF de CA, Shigeoka DS, Badolato GG, Tadini CC. A kinetic study on pectinesterase inactivation during continuous pasteurization of orange juice [Internet]. Journal of Food Engineering,. 2005 ; 69( 1): 125-129.[citado 2024 out. 16 ] Available from: https://doi.org/10.1016/j.jfoodeng.2004.08.002