Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/38521

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dc.contributor.authorVicente, A. A.por
dc.contributor.authorSchleining, Gerhardpor
dc.contributor.authorPiazza, Laurapor
dc.date.accessioned2015-11-30T09:45:13Z-
dc.date.available2015-11-30T09:45:13Z-
dc.date.issued2015-
dc.identifier.citationVicente, A. A.; Schleining, Gerhard; Piazza, Laura, Introduction to the Special Issue on COST Action FA1001. Food Engineering Reviews, 7(4), 383-383, 2015por
dc.identifier.issn1866-7910por
dc.identifier.urihttp://hdl.handle.net/1822/38521-
dc.description.abstractThis Special Issue gathers selected contributions from experts of the action on several aspects of food structure design explored throughout the actions activity, from basic science to applications and behavior of foods during digestion.por
dc.language.isoengpor
dc.publisherSpringer por
dc.rightsopenAccesspor
dc.title[Editorial] Introduction to the special issue on COST Action FA1001por
dc.typejournalEditorial-
dc.peerreviewedyespor
dc.relation.publisherversionhttp://www.springer.com/food+science/journal/12393por
dc.commentsCEB24451por
sdum.publicationstatuspublishedpor
oaire.citationStartPage383por
oaire.citationEndPage383por
oaire.citationIssue4por
oaire.citationConferencePlaceUnited States-
oaire.citationTitleFood Engineering Reviewspor
oaire.citationVolume7por
dc.date.updated2015-11-12T21:27:47Z-
dc.identifier.essn1866-7929-
dc.identifier.doi10.1007/s12393-015-9136-9por
dc.subject.wosScience & Technologypor
sdum.journalFood Engineering Reviewspor
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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