Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/969969
Title: Mathematical model to evaluate the rheological behavior of dairy beverages obtained from ultra high pressure homogenization (Uhph).
Authors: MASSON, L. M. P.
CALADO, V. M. A.
Affiliation: LOURDES M. P. MASSON, IFRJ; VERÔNICA MARIA DE ARAÚJO CALADO, UFRJ.
Date Issued: 2013
Citation: In: INTERNATIONAL NONTHERMAL FOOD PROCESSING WORKSHOP, 2013, Florianópolis. Research and innovation towards competitiveness: workshop. Florianópolis: FIESC/SENAI, 2013. p. 127.
Thesagro: Modelo Matemático
Keywords: UHPH
Bebida láctea
Type of Material: Resumo em anais e proceedings
Access: openAccess
Appears in Collections:Resumo em anais de congresso (CTAA)

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