Thermal inactivation of mango (Mangifera Indica L., variety Palmer) puree peroxidase (2006)
Source: proceedings. Conference titles: International Symposium on Future of Food Engineering. Unidade: EP
Subjects: ANÁLISE DE ALIMENTOS, ENGENHARIA DE ALIMENTOS, MANGA (TRATAMENTO TÉRMICO), PASTEURIZAÇÃO, PEROXIDASE, PROCESSAMENTO DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS
ABNT
SUGAI, Aurea Yuki e TADINI, Carmen Cecília. Thermal inactivation of mango (Mangifera Indica L., variety Palmer) puree peroxidase. 2006, Anais.. Varsóvia: CIGR, 2006. . Acesso em: 30 set. 2024.APA
Sugai, A. Y., & Tadini, C. C. (2006). Thermal inactivation of mango (Mangifera Indica L., variety Palmer) puree peroxidase. In proceedings. Varsóvia: CIGR.NLM
Sugai AY, Tadini CC. Thermal inactivation of mango (Mangifera Indica L., variety Palmer) puree peroxidase. proceedings. 2006 ;[citado 2024 set. 30 ]Vancouver
Sugai AY, Tadini CC. Thermal inactivation of mango (Mangifera Indica L., variety Palmer) puree peroxidase. proceedings. 2006 ;[citado 2024 set. 30 ]