Modelling Colour Changes During the Caramelisation Reaction

AuthID
 P-004-623
3
Author(s)
Tipo de Documento
Article
Year published
2007
Publicado
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 83, Número: 4, Páginas: 483-491 (9)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-34447579131
Wos: WOS:000249831400002
Source Identifiers
ISSN: 0260-8774
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas Instituições

Links Úteis

Ajuda

© 2025 CRACS & Inesc TEC - All Rights Reserved Política de Privacidade | Terms of Service