Mass transfer during and salting of tilapia for different volume brine to fillets ratios (1998)
- Authors:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- Subjects: ALIMENTOS; CONSERVAÇÃO DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher place: Halkidiki, Greece
- Date published: 1998
- Source:
- Título do periódico: Proceedings
- Conference titles: International Drying Simposium
-
ABNT
MEDINA-VIVANCO, M e SOBRAL, Paulo José do Amaral e HUBINGER, M D. Mass transfer during and salting of tilapia for different volume brine to fillets ratios. 1998, Anais.. Halkidiki, Greece: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, 1998. . Acesso em: 20 abr. 2024. -
APA
MEDINA-VIVANCO, M., Sobral, P. J. do A., & Hubinger, M. D. (1998). Mass transfer during and salting of tilapia for different volume brine to fillets ratios. In Proceedings. Halkidiki, Greece: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo. -
NLM
MEDINA-VIVANCO M, Sobral PJ do A, Hubinger MD. Mass transfer during and salting of tilapia for different volume brine to fillets ratios. Proceedings. 1998 ;[citado 2024 abr. 20 ] -
Vancouver
MEDINA-VIVANCO M, Sobral PJ do A, Hubinger MD. Mass transfer during and salting of tilapia for different volume brine to fillets ratios. Proceedings. 1998 ;[citado 2024 abr. 20 ] - Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
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