Influence of Fluid Concentration on Freezing-Point Depression and Thermal Conductivity of Frozen Physalis Juice

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dc.contributor.authorTelis-Romero, J. [UNESP]
dc.contributor.authorGiraldo-Gomez, G. I.
dc.contributor.authorVilla-Velez, H. A. [UNESP]
dc.contributor.authorCano-Higuita, D. M. [UNESP]
dc.contributor.authorTelis, V. R. N. [UNESP]
dc.contributor.authorGutierrezLopez, G. F.
dc.contributor.authorAlamillaBeltran, L.
dc.contributor.authorDelPilarBuera, M.
dc.contributor.authorWeltiChanes, J.
dc.contributor.authorParadaArias, E.
dc.contributor.authorBarbosaCanovas, G. V.
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniv Nacl Colombia
dc.date.accessioned2018-11-26T16:48:32Z
dc.date.available2018-11-26T16:48:32Z
dc.date.issued2015-01-01
dc.description.affiliationUniv Estadual Paulista, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Paulo, Brazil
dc.description.affiliationUniv Nacl Colombia, Dept Fis & Quim, Manizales, Colombia
dc.description.affiliationUnespUniv Estadual Paulista, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Paulo, Brazil
dc.format.extent393-403
dc.identifierhttp://dx.doi.org/10.1007/978-1-4939-2578-0_33
dc.identifier.citationWater Stress In Biological, Chemical, Pharmaceutical And Food Systems. New York: Springer, p. 393-403, 2015.
dc.identifier.doi10.1007/978-1-4939-2578-0_33
dc.identifier.urihttp://hdl.handle.net/11449/161767
dc.identifier.wosWOS:000380529900033
dc.language.isoeng
dc.publisherSpringer
dc.relation.ispartofWater Stress In Biological, Chemical, Pharmaceutical And Food Systems
dc.rights.accessRightsAcesso aberto
dc.sourceWeb of Science
dc.titleInfluence of Fluid Concentration on Freezing-Point Depression and Thermal Conductivity of Frozen Physalis Juiceen
dc.typeTrabalho apresentado em evento
dcterms.licensehttp://www.springer.com/open+access/authors+rights?SGWID=0-176704-12-683201-0
dcterms.rightsHolderSpringer

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE