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1
Rare earth science and technology in brazil
Rare earth science and technology in brazil
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Rare earth science and technology in brazil

G Vicentini International Conference on the Basic and Applied Chemistry of F-Transition (Lanthanide and Actinide) and Related Elements (2. 1987 Lisboa)

Abstracts Lisboa : Calouste Gubbenkian Foundation, 1987

Lisboa Calouste Gubbenkian Foundation 1987

Item não circula. Consulte sua biblioteca.(Acessar)

2
Quest of interdisciplinaty capacity for to divulge science and technology
Quest of interdisciplinaty capacity for to divulge science and technology
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Quest of interdisciplinaty capacity for to divulge science and technology

Manuel Carlos Chaparro Conference of the International Association for Mass Communication for a New World (18. 1992 Guaruja)

Abstracts São Paulo : Eca-USP, 1992

Sao Paulo Eca-Usp 1992

Item não circula. Consulte sua biblioteca.(Acessar)

3
Decaffeination of guaraná seeds (Paullinia cupana kunth, sapindaceae) by supercritical fluid extraction
Decaffeination of guaraná seeds (Paullinia cupana kunth, sapindaceae) by supercritical fluid extraction
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Decaffeination of guaraná seeds (Paullinia cupana kunth, sapindaceae) by supercritical fluid extraction

Aldo Adolar Maul Maricê Nogueira de Oliveira; World Congress of Food Science & Technology (10. 1999 Sidney)

Abstracts Sydney : Australian Institute of Food Science and Technology Incorporated, 1999

Sydney Australian Institute of Food Science and Technology Incorporated 1999

Item não circula. Consulte sua biblioteca.(Acessar)

4
Use of antioxidants as pretreatment of bovine meat packed under modified atmosphere
Use of antioxidants as pretreatment of bovine meat packed under modified atmosphere
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Use of antioxidants as pretreatment of bovine meat packed under modified atmosphere

C. R. Abreu de Souza Maricê Nogueira de Oliveira; World Congress of Food Science & Technology (10. 1999 Sidney)

Abstracts Sidney : Australian Institute of Food Science and Technology Incorporated/International Union of Food Science and Technology, 1999

Sidney Australian Institute of Food Science and Technology Incorporated/International Union of Food Science and Technology 1999

Item não circula. Consulte sua biblioteca.(Acessar)

5
Thixotropy comparison between three methodologies
Thixotropy comparison between three methodologies
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Thixotropy comparison between three methodologies

Joice Natali Miquelim Suzana Caetano da Silva Lannes; Word Congress of Food Science & Technology (14. 2008 Shanghai

Abstracts Shanghai : Chinese Institute of Food and Technology (CIFST); International Union of Food Science and Technology (IUFoST), 2008

Shanghai Chinese Institute of Food and Technology CIFST; International Union of Food Science and Technology IUFoST 2008

Item não circula. Consulte sua biblioteca.(Acessar)

6
Brazilian national program of school food-scholl nutritional state and meals nutritional value evaluation
Brazilian national program of school food-scholl nutritional state and meals nutritional value evaluation
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Brazilian national program of school food-scholl nutritional state and meals nutritional value evaluation

Marília Oetterer Marina Vieira da Silva; Gilma Lucazechi Sturion; Ana Maria Holland Ometto; Maria Angélica Penatti Pipitone; Maria Cristina Ortiz Furtuoso; World Congress of Food Science & Technology (10. 1999 Sidney)

Abstracts Sidney: Australian Institute of Food Science and Technology Incorporated, 1999

Sidney Australian Institute of Food Science and Technology Incorporated 1999

Localização: ESALQ - Biblioteca Central    (Biblioteca Tecnologia ) e outros locais(Acessar)

7
Ice cream mixes formulated with n-succinil chitosan hydrogel characterized by rheo-optics technique
Ice cream mixes formulated with n-succinil chitosan hydrogel characterized by rheo-optics technique
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Ice cream mixes formulated with n-succinil chitosan hydrogel characterized by rheo-optics technique

E. Silva Junior Karine Gargioni Pereira Correa de Mello; Bronislaw Polakiewicz; Suzana Caetano da Silva Lannes; Word Congress of Food Science & Technology (14. 2008 Shanghai)

Abstracts Shanghai : Chinese Institute of Food and Technology (CIFST); International Union of Food Science and Technology (IUFoST), 2008

Shanghai Chinese Institute of Food and Technology CIFST; International Union of Food Science and Technology IUFoST 2008

Item não circula. Consulte sua biblioteca.(Acessar)

8
Brazilian cheese enrihed with calcium caseinat characterization by response surface analysis and principal component analysis
Brazilian cheese enrihed with calcium caseinat characterization by response surface analysis and principal component analysis
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Brazilian cheese enrihed with calcium caseinat characterization by response surface analysis and principal component analysis

Carmen Cecília Tadini 1954- World Congress of Food Science and Technology (10. 1999 Sidney)

Abstracts Sidney : Institute of Food Science and Technology, 1999

Sidney Australian Institute of Food Science and Technology 1999

Item não circula. Consulte sua biblioteca.(Acessar)

9
Carbohydrate-based surfactants synthesis and solution properties of 2-aminoglucose-based ionic surfactants
Carbohydrate-based surfactants synthesis and solution properties of 2-aminoglucose-based ionic surfactants
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Carbohydrate-based surfactants synthesis and solution properties of 2-aminoglucose-based ionic surfactants

Omar A El Seoud Reinaldo Camino Bazito; Arab International Conference on Polymer Science and Technology (6. 2001 Ismailia)

Abstracts Ismailia : Egyptian Society of Polymer Science and Technology, 2001

Ismailia Egyptian Society of Polymer Science and Technology 2001

Item não circula. Consulte sua biblioteca.(Acessar)

10
Effect of enzyme inactivation and processing temperature on flow behavior of banana purée
Effect of enzyme inactivation and processing temperature on flow behavior of banana purée
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Effect of enzyme inactivation and processing temperature on flow behavior of banana purée

Carmen Cecília Tadini 1954- E Freitas; World Congress of Food Science and Technology (10. 1999 Sidney)

Abstracts Sidney : Institute of Food Science and Technology, 1999

Sidney Australian Institute of Food Science and Technology 1999

Item não circula. Consulte sua biblioteca.(Acessar)

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