Title:	Thermal inactivation of Byssochlamys nivea in pineapple juice combined with preliminary high pressure treatments.
Authors:	FERREIRA, E. H. da R. ROSENTHAL, A. CALADO, V. SARAIVA, J. MENDO, S. MASSAGUER, P. R. de
Affiliation:	ELISA HELENA DA ROCHA FERREIRA, UFRJ; AMAURI ROSENTHAL, CTAA; VERÔNICA CALADO, UFRJ; JORGE SARAIVA, AVEIRO UNIVERSITY; SÓNIA MENDO, AVEIRO UNIVERSITY; PILAR RODRIGUES DE MASSAGUER, FTPT ANDRÉ TOSELLO.
Date Issued:	2011
Citation:	In: INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD, 11., 2011, Athens. Food process engineering in a changing world: proceedings... Athens: National Technical University of Athens, 2011.
NAL Thesaurus:	Byssochlamys nivea
Keywords:	Inativação térmica Suco de abacaxi
Type of Material:	Artigo em anais e proceedings
Access:	openAccess
Appears in Collections:	Artigo em anais de congresso (CTAA)