Optimization of the rice bran oil deacidification process by liquid-liquid extraction (2006)
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: ENGENHARIA DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS
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ABNT
RODRIGUES, Christianne Elisabete da Costa e ONOYAMA, Márcia M. e MEIRELLES, Antonio José de Almeida. Optimization of the rice bran oil deacidification process by liquid-liquid extraction. Journal of Food Engineering, v. 73, n. 4, p. 370-378, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2005.02.004. Acesso em: 30 abr. 2024.APA
Rodrigues, C. E. da C., Onoyama, M. M., & Meirelles, A. J. de A. (2006). Optimization of the rice bran oil deacidification process by liquid-liquid extraction. Journal of Food Engineering, 73( 4), 370-378. doi:10.1016/j.jfoodeng.2005.02.004NLM
Rodrigues CE da C, Onoyama MM, Meirelles AJ de A. Optimization of the rice bran oil deacidification process by liquid-liquid extraction [Internet]. Journal of Food Engineering. 2006 ; 73( 4): 370-378.[citado 2024 abr. 30 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.02.004Vancouver
Rodrigues CE da C, Onoyama MM, Meirelles AJ de A. Optimization of the rice bran oil deacidification process by liquid-liquid extraction [Internet]. Journal of Food Engineering. 2006 ; 73( 4): 370-378.[citado 2024 abr. 30 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.02.004
