Freezing point and thermal conductivity of tropical fruit pulps: mango and papaya (2007)
- Authors:
- USP affiliated authors: SOBRAL, PAULO JOSE DO AMARAL - FZEA ; GABAS, ANA LUCIA - FZEA
- Unidade: FZEA
- Subjects: CONGELAMENTO; POLPA; FRUTAS TROPICAIS; MANGA; MAMÃO; TECNOLOGIA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: International Journal of Food Properties
- ISSN: 1094-2912
- Volume/Número/Paginação/Ano: v. 10, p. 73-84, 2007
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ABNT
TELIS, Vânia Regina Nicoletti et al. Freezing point and thermal conductivity of tropical fruit pulps: mango and papaya. International Journal of Food Properties, v. 10, p. 73-84, 2007Tradução . . Acesso em: 01 maio 2024. -
APA
Telis, V. R. N., Telis Romero, J., Sobral, P. J. do A., & Gabas, A. L. (2007). Freezing point and thermal conductivity of tropical fruit pulps: mango and papaya. International Journal of Food Properties, 10, 73-84. -
NLM
Telis VRN, Telis Romero J, Sobral PJ do A, Gabas AL. Freezing point and thermal conductivity of tropical fruit pulps: mango and papaya. International Journal of Food Properties. 2007 ; 10 73-84.[citado 2024 maio 01 ] -
Vancouver
Telis VRN, Telis Romero J, Sobral PJ do A, Gabas AL. Freezing point and thermal conductivity of tropical fruit pulps: mango and papaya. International Journal of Food Properties. 2007 ; 10 73-84.[citado 2024 maio 01 ] - Influence of fluid concentration on the elevation of boiling point of blackberry juice
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