Source: ICEF9. Conference titles: International Congress on Engineering and Food : Congres International de Génie des Procédés Alimentaires,. Unidade: EP
Subjects: CINÉTICA (MODELAGEM), ENZIMAS PECTINOLÍTICAS, LARANJA, PASTEURIZAÇÃO, SUCOS DE FRUTAS (TRATAMENTO TÉRMICO), TROCADORES DE CALOR
ABNT
TADINI, Carmen Cecília e TRIBESS, Tatiana Beatrís e SILVA JUNIOR, Paulo Andrade. Correlation of non-linear model parameters and pH on pectinesterase thermal inactivation in minimally pasteurized orange juice. 2004, Anais.. Montpellier: ICEF9, 2004. . Acesso em: 06 maio 2024.APA
Tadini, C. C., Tribess, T. B., & Silva Junior, P. A. (2004). Correlation of non-linear model parameters and pH on pectinesterase thermal inactivation in minimally pasteurized orange juice. In ICEF9. Montpellier: ICEF9.NLM
Tadini CC, Tribess TB, Silva Junior PA. Correlation of non-linear model parameters and pH on pectinesterase thermal inactivation in minimally pasteurized orange juice. ICEF9. 2004 ;[citado 2024 maio 06 ]Vancouver
Tadini CC, Tribess TB, Silva Junior PA. Correlation of non-linear model parameters and pH on pectinesterase thermal inactivation in minimally pasteurized orange juice. ICEF9. 2004 ;[citado 2024 maio 06 ]