Kim, Han Byul; Tadini, Carmen Cecília 
; Singh, Rakesh K.
Fonte: Journal of Food Process Engineering. Unidade: EP
Assuntos: TECNOLOGIA DE ALIMENTOS, ENGENHARIA DE ALIMENTOS
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ABNT
KIM, Han Byul e TADINI, Carmen Cecília e SINGH, Rakesh K. Effect of different pasteurization conditions on enzyme inactivation of orange juice in piloto-scale experiments. Journal of Food Process Engineering, v. 22, p. 395-403, 1999Tradução . . Disponível em: https://doi.org/10.1111/j.1745-4530.1999.tb00494.x. Acesso em: 13 nov. 2025.APA
Kim, H. B., Tadini, C. C., & Singh, R. K. (1999). Effect of different pasteurization conditions on enzyme inactivation of orange juice in piloto-scale experiments. Journal of Food Process Engineering, 22, 395-403. doi:10.1111/j.1745-4530.1999.tb00494.xNLM
Kim HB, Tadini CC, Singh RK. Effect of different pasteurization conditions on enzyme inactivation of orange juice in piloto-scale experiments [Internet]. Journal of Food Process Engineering. 1999 ; 22 395-403.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/j.1745-4530.1999.tb00494.xVancouver
Kim HB, Tadini CC, Singh RK. Effect of different pasteurization conditions on enzyme inactivation of orange juice in piloto-scale experiments [Internet]. Journal of Food Process Engineering. 1999 ; 22 395-403.[citado 2025 nov. 13 ] Available from: https://doi.org/10.1111/j.1745-4530.1999.tb00494.x
