Colour Changes in Thermally Processed Cupuacu (Theobroma Grandiflorum) Puree: Critical Times and Kinetics Modelling

AuthID
 P-001-566
2
Author(s)
Tipo de Documento
Article
Year published
1999
Publicado
in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, ISSN: 0950-5423
Volume: 34, Número: 1, Páginas: 87-94 (8)
Conference
Annual Meeting of the Institute-Of-Food-Technologists, Date: JUN 14-17, 1997, Location: ORLANDO, FLORIDA, Patrocinadores: Inst Food Technologists
Indexing
Wos®
Scopus®
Crossref®47
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-0033239569
Wos: WOS:000080703400010
Source Identifiers
ISSN: 0950-5423
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