Production of Brasilian imitation cheese with a partially hydrogenated vegetable fat
| dc.contributor.author | Gigante, M. L. | |
| dc.contributor.author | Roig, S. M. | |
| dc.contributor.author | Yano, T. | |
| dc.contributor.author | Matsuno, R. | |
| dc.contributor.author | Nakamura, K. | |
| dc.contributor.institution | Universidade Estadual Paulista (Unesp) | |
| dc.date.accessioned | 2014-05-20T15:20:59Z | |
| dc.date.available | 2014-05-20T15:20:59Z | |
| dc.date.issued | 1994-01-01 | |
| dc.description.affiliation | UNESP,DETA,BR-15054000 S JOSE RIO PR,SP,BRAZIL | |
| dc.description.affiliationUnesp | UNESP,DETA,BR-15054000 S JOSE RIO PR,SP,BRAZIL | |
| dc.format.extent | 1044-1046 | |
| dc.identifier | http://dx.doi.org/10.1007/978-1-4615-2674-2_342 | |
| dc.identifier.citation | Developments In Food Engineering, Pts 1 and 2. Glasgow: Blackie Academic & Professional, p. 1044-1046, 1994. | |
| dc.identifier.doi | 10.1007/978-1-4615-2674-2_342 | |
| dc.identifier.uri | http://hdl.handle.net/11449/32169 | |
| dc.identifier.wos | WOS:A1994BE55J00342 | |
| dc.language.iso | eng | |
| dc.publisher | Blackie Academic & Professional | |
| dc.relation.ispartof | Developments In Food Engineering, Pts 1 and 2 | |
| dc.rights.accessRights | Acesso aberto | |
| dc.source | Web of Science | |
| dc.title | Production of Brasilian imitation cheese with a partially hydrogenated vegetable fat | en |
| dc.type | Trabalho apresentado em evento | |
| dcterms.license | http://www.springer.com/open+access/authors+rights | |
| dcterms.rightsHolder | Blackie Academic & Professional | |
| unesp.campus | Universidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Preto | pt |
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