Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/915897
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dc.contributor.authorGARCIA, L. C.pt_BR
dc.contributor.authorTONON, R. V.pt_BR
dc.contributor.authorHUBINGER, M. D.pt_BR
dc.date.accessioned2012-02-16T11:11:11Zpt_BR
dc.date.accessioned2012-02-16T11:11:11Zpt_BR
dc.date.available2012-02-16T11:11:11Zpt_BR
dc.date.available2012-02-16T11:11:11Zpt_BR
dc.date.created2012-02-16pt_BR
dc.date.issued2011pt_BR
dc.identifier.citationIn: INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD, 11., 2011, Athens. Food process engineering in a changing world: proceedings... Athens: National Technical University of Athens, 2011.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/915897pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectMicroencapsulaçãopt_BR
dc.titleEffect of oil in emulsion and homogenization pressure on the microencapsulation of basil oil.pt_BR
dc.typeArtigo em anais e proceedingspt_BR
dc.date.updated2012-02-16T11:11:11Zpt_BR
dc.subject.thesagroManjericãopt_BR
dc.subject.thesagroÓleo Essencialpt_BR
dc.subject.thesagroSecagempt_BR
riaa.ainfo.id915897pt_BR
riaa.ainfo.lastupdate2012-02-16pt_BR
dc.contributor.institutionLORENA COSTA GARCIA, CNPAE; RENATA VALERIANO TONON, CTAA; MIRIAM D. HUBINGER, UNICAMP.pt_BR
Appears in Collections:Artigo em anais de congresso (CTAA)

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