Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/969969
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dc.contributor.authorMASSON, L. M. P.pt_BR
dc.contributor.authorCALADO, V. M. A.pt_BR
dc.date.accessioned2013-10-31T11:11:11Zpt_BR
dc.date.available2013-10-31T11:11:11Zpt_BR
dc.date.created2013-10-31pt_BR
dc.date.issued2013pt_BR
dc.identifier.citationIn: INTERNATIONAL NONTHERMAL FOOD PROCESSING WORKSHOP, 2013, Florianópolis. Research and innovation towards competitiveness: workshop. Florianópolis: FIESC/SENAI, 2013. p. 127.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/969969pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectUHPHpt_BR
dc.subjectBebida lácteapt_BR
dc.titleMathematical model to evaluate the rheological behavior of dairy beverages obtained from ultra high pressure homogenization (Uhph).pt_BR
dc.typeResumo em anais e proceedingspt_BR
dc.date.updated2016-02-23T11:11:11Zpt_BR
dc.subject.thesagroModelo Matemáticopt_BR
riaa.ainfo.id969969pt_BR
riaa.ainfo.lastupdate2016-02-23pt_BR
dc.contributor.institutionLOURDES M. P. MASSON, IFRJ; VERÔNICA MARIA DE ARAÚJO CALADO, UFRJ.pt_BR
Appears in Collections:Resumo em anais de congresso (CTAA)

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