Source: LWT: food science and technology. Unidade: FZEA
Subjects: EMBALAGENS DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS, BIOPOLÍMEROS, TILÁPIA
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GARCIA, Farah Trementosa e SOBRAL, Paulo José do Amaral. Effect of the thermal treatment of the filmogenic solution on the mechanical properties, color and opacity of films based on muscle proteins of two varieties of Tilapia. LWT: food science and technology, v. 38, n. 3, p. 289-296, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2004.06.002. Acesso em: 26 abr. 2024.APA
Garcia, F. T., & Sobral, P. J. do A. (2005). Effect of the thermal treatment of the filmogenic solution on the mechanical properties, color and opacity of films based on muscle proteins of two varieties of Tilapia. LWT: food science and technology, 38( 3), 289-296. doi:10.1016/j.lwt.2004.06.002NLM
Garcia FT, Sobral PJ do A. Effect of the thermal treatment of the filmogenic solution on the mechanical properties, color and opacity of films based on muscle proteins of two varieties of Tilapia [Internet]. LWT: food science and technology. 2005 ; 38( 3): 289-296.[citado 2024 abr. 26 ] Available from: https://doi.org/10.1016/j.lwt.2004.06.002Vancouver
Garcia FT, Sobral PJ do A. Effect of the thermal treatment of the filmogenic solution on the mechanical properties, color and opacity of films based on muscle proteins of two varieties of Tilapia [Internet]. LWT: food science and technology. 2005 ; 38( 3): 289-296.[citado 2024 abr. 26 ] Available from: https://doi.org/10.1016/j.lwt.2004.06.002
