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dc.contributor.authorGigante, M. L.
dc.contributor.authorRoig, S. M.
dc.contributor.authorYano, T.
dc.contributor.authorMatsuno, R.
dc.contributor.authorNakamura, K.
dc.date.accessioned2014-05-20T15:20:59Z
dc.date.available2014-05-20T15:20:59Z
dc.date.issued1994-01-01
dc.identifierhttp://dx.doi.org/10.1007/978-1-4615-2674-2_342
dc.identifier.citationDevelopments In Food Engineering, Pts 1 and 2. Glasgow: Blackie Academic & Professional, p. 1044-1046, 1994.
dc.identifier.urihttp://hdl.handle.net/11449/32169
dc.format.extent1044-1046
dc.language.isoeng
dc.publisherBlackie Academic & Professional
dc.relation.ispartofDevelopments In Food Engineering, Pts 1 and 2
dc.sourceWeb of Science
dc.titleProduction of Brasilian imitation cheese with a partially hydrogenated vegetable faten
dc.typeTrabalho apresentado em evento
dcterms.licensehttp://www.springer.com/open+access/authors+rights
dcterms.rightsHolderBlackie Academic & Professional
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.description.affiliationUNESP,DETA,BR-15054000 S JOSE RIO PR,SP,BRAZIL
dc.description.affiliationUnespUNESP,DETA,BR-15054000 S JOSE RIO PR,SP,BRAZIL
dc.identifier.doi10.1007/978-1-4615-2674-2_342
dc.identifier.wosWOS:A1994BE55J00342
dc.rights.accessRightsAcesso aberto
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
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