Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/5269Registo completo
| Campo DC | Valor | Idioma |
|---|---|---|
| dc.contributor.author | Machado, L. | - |
| dc.contributor.author | Vicente, A. A. | - |
| dc.contributor.author | Teixeira, J. A. | - |
| dc.contributor.author | Miranda, F. | - |
| dc.date.accessioned | 2006-07-21T15:57:08Z | - |
| dc.date.available | 2006-07-21T15:57:08Z | - |
| dc.date.issued | 2006 | - |
| dc.identifier.citation | INSTITUTE OF FOOD TECHNOLOGISTS ANNUAL MEETING, Florida, USA, 2006 – “2006 IFT Annual Meeting : book of abstracts”. [Chicago] : IFT, 2006. p. 207. | eng |
| dc.identifier.uri | https://hdl.handle.net/1822/5269 | - |
| dc.language.iso | eng | eng |
| dc.publisher | Institute of Food Technologists | eng |
| dc.rights | openAccess | eng |
| dc.title | The influence of temperature and dissolved oxygen concentration on the microbiological and sensorial quality of strawberry puree pasteurized in a pilot-scale continuous ohmic heater | eng |
| dc.type | conferenceAbstract | eng |
| dc.peerreviewed | yes | eng |
| Aparece nas coleções: | ||
Ficheiros deste registo:
| Ficheiro | Descrição | Tamanho | Formato | |
|---|---|---|---|---|
| 078D-36.pdf | 177,33 kB | Adobe PDF | Ver/Abrir |
