Rheological properties and fluid dynamics of egg yolk (2006)
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: ENGENHARIA DE ALIMENTOS, REOLOGIA, FRICÇÃO
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ABNT
TELIS ROMERO, Javier et al. Rheological properties and fluid dynamics of egg yolk. Journal of Food Engineering, v. 74, n. 2, p. 191-197, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2005.01.044. Acesso em: 30 abr. 2024.APA
Telis Romero, J., Thomaz, C. E. P., Bernardi, M., Telis, V. R. N., & Gabas, A. L. (2006). Rheological properties and fluid dynamics of egg yolk. Journal of Food Engineering, 74( 2), 191-197. doi:10.1016/j.jfoodeng.2005.01.044NLM
Telis Romero J, Thomaz CEP, Bernardi M, Telis VRN, Gabas AL. Rheological properties and fluid dynamics of egg yolk [Internet]. Journal of Food Engineering. 2006 ; 74( 2): 191-197.[citado 2024 abr. 30 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.01.044Vancouver
Telis Romero J, Thomaz CEP, Bernardi M, Telis VRN, Gabas AL. Rheological properties and fluid dynamics of egg yolk [Internet]. Journal of Food Engineering. 2006 ; 74( 2): 191-197.[citado 2024 abr. 30 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.01.044
