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Refinado por: Nome da Publicação: Abstracts remover assunto: Tecnologia De Alimentos remover
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1
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)

2
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)

3
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)

4
Minimal heat treatment for enzyme inactivation of orange juice in pilot-scale experiments
Minimal heat treatment for enzyme inactivation of orange juice in pilot-scale experiments
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Minimal heat treatment for enzyme inactivation of orange juice in pilot-scale experiments

Han Byul Kim Carmen Cecília Tadini 1954-; R. K Singh (Rakesh K.); 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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Deste Autor:

  1. Tadini, C
  2. World Congress of Food Science and Technology
  3. Kim, H
  4. Lannes, S
  5. Singh, R

Neste Assunto:

  1. Engenharia De Alimentos
  2. Trocadores De Calor
  3. Indústria De Laticínios

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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