1
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Material Type: Artigo de Congresso
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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)
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2
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Material Type: Artigo de Congresso
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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)
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3
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Material Type: Artigo de Congresso
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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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4
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Material Type: Artigo de Congresso
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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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