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Filtros : "Journal of Food Process Engineering" "REOLOGIA" Limpar

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  • Artigo de periodico

    Flow properties and tube friction factor of milk cream: influence of temperature and fat content (2010)

    Flauzino, Rodrigo Diaz; Gut, Jorge Andrey Wilhelms ; Tadini, Carmen Cecília ; Telis Romero, Javier

    Fonte: Journal of Food Process Engineering. Unidade: EP

    Assuntos: REOLOGIA, PROPRIEDADES DOS MATERIAIS

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    • ABNT

      FLAUZINO, Rodrigo Diaz et al. Flow properties and tube friction factor of milk cream: influence of temperature and fat content. Journal of Food Process Engineering, v. 33, n. 5, p. 820-836, 2010Tradução . . Disponível em: https://doi.org/10.1111/j.1745-4530.2008.00307.x. Acesso em: 13 nov. 2025.

    • APA

      Flauzino, R. D., Gut, J. A. W., Tadini, C. C., & Telis Romero, J. (2010). Flow properties and tube friction factor of milk cream: influence of temperature and fat content. Journal of Food Process Engineering, 33( 5), 820-836. doi:10.1111/j.1745-4530.2008.00307.x

    • NLM

      Flauzino RD, Gut JAW, Tadini CC, Telis Romero J. Flow properties and tube friction factor of milk cream: influence of temperature and fat content [Internet]. Journal of Food Process Engineering. 2010 ;33( 5): 820-836.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/j.1745-4530.2008.00307.x

    • Vancouver

      Flauzino RD, Gut JAW, Tadini CC, Telis Romero J. Flow properties and tube friction factor of milk cream: influence of temperature and fat content [Internet]. Journal of Food Process Engineering. 2010 ;33( 5): 820-836.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/j.1745-4530.2008.00307.x

  • Artigo de periodico

    Continuous pasteurization of egg yolk: thermophysical properties and process simulation (2005)

    Gut, Jorge Andrey Wilhelms ; Pinto, José Maurício; Gabas, Ana Lúcia; Telis Romero, Javier

    Fonte: Journal of Food Process Engineering. Unidades: EP, FZEA

    Assuntos: MODELOS MATEMÁTICOS, OVO, PASTEURIZAÇÃO, PROCESSAMENTO DE ALIMENTOS, REOLOGIA, TRATAMENTO TÉRMICO

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    • ABNT

      GUT, Jorge Andrey Wilhelms et al. Continuous pasteurization of egg yolk: thermophysical properties and process simulation. Journal of Food Process Engineering, v. 28, n. 2, p. 181-203, 2005Tradução . . Disponível em: https://doi.org/10.1111/j.1745-4530.2005.00416.x. Acesso em: 13 nov. 2025.

    • APA

      Gut, J. A. W., Pinto, J. M., Gabas, A. L., & Telis Romero, J. (2005). Continuous pasteurization of egg yolk: thermophysical properties and process simulation. Journal of Food Process Engineering, 28( 2), 181-203. doi:10.1111/j.1745-4530.2005.00416.x

    • NLM

      Gut JAW, Pinto JM, Gabas AL, Telis Romero J. Continuous pasteurization of egg yolk: thermophysical properties and process simulation [Internet]. Journal of Food Process Engineering. 2005 ; 28( 2): 181-203.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/j.1745-4530.2005.00416.x

    • Vancouver

      Gut JAW, Pinto JM, Gabas AL, Telis Romero J. Continuous pasteurization of egg yolk: thermophysical properties and process simulation [Internet]. Journal of Food Process Engineering. 2005 ; 28( 2): 181-203.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/j.1745-4530.2005.00416.x
  • 1

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