Thermal analysis of food materials (2022)
Source: Current Developments in Biotechnology and Bioengineering: Advances in Food Engineering. Unidade: ESALQ
Subjects: ANÁLISE DE ALIMENTOS, ANÁLISE TÉRMICA
ABNT
ITO, Vivian Cristina et al. Thermal analysis of food materials. Current Developments in Biotechnology and Bioengineering: Advances in Food Engineering. Tradução . Amsterdam: Elsevier, 2022. . Disponível em: https://doi.org/10.1016/C2020-0-04192-7. Acesso em: 01 maio 2024.APA
Ito, V. C., Bet, C. D., Schnitzler, E., Demiate, I. M., Lacerda, L. G., & Soccol, C. R. (2022). Thermal analysis of food materials. In Current Developments in Biotechnology and Bioengineering: Advances in Food Engineering. Amsterdam: Elsevier. doi:10.1016/C2020-0-04192-7NLM
Ito VC, Bet CD, Schnitzler E, Demiate IM, Lacerda LG, Soccol CR. Thermal analysis of food materials [Internet]. In: Current Developments in Biotechnology and Bioengineering: Advances in Food Engineering. Amsterdam: Elsevier; 2022. [citado 2024 maio 01 ] Available from: https://doi.org/10.1016/C2020-0-04192-7Vancouver
Ito VC, Bet CD, Schnitzler E, Demiate IM, Lacerda LG, Soccol CR. Thermal analysis of food materials [Internet]. In: Current Developments in Biotechnology and Bioengineering: Advances in Food Engineering. Amsterdam: Elsevier; 2022. [citado 2024 maio 01 ] Available from: https://doi.org/10.1016/C2020-0-04192-7