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PubPharm (218)
211
Design and optimization of hot-filling pasteurization conditions : Cupuaçu (Theobroma grandiflorum) fruit pulp case study
enthalten in:
Biotechnology progress
| 2003
von
Silva, F.
|
Martins, R.
|
Silva, C.
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212
Measurement and modeling of surface tensions of asymmetric systems: heptane, eicosane, docosane, tetracosane and their mixtures
enthalten in:
Fluid phase equilibria
| 2003
von
Queimada, A.
|
Silva, F.
|
Caço, A.
| +2
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213
Alicyclobacillus acidoterrestris spores as a target for Cupuaçu (Theobroma grandiflorum) nectar thermal processing : kinetic parameters and experimental methods
enthalten in:
International journal of food microbiology
| 2002
von
Vieira, M.
|
Teixeira, A.
|
Silva, F.
| +2
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214
Alicyclobacillus acidoterrestris spores as a target for Cupuaçu (Theobroma grandiflorum) nectar thermal processing: kinetic parameters and experimental methods
enthalten in:
International journal of food microbiology
| 2002
von
Vieira, M.
|
Teixeira, A.
|
Silva, F.
| +2
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215
Kinetics of flavour and aroma changes in thermally processed cupuaçu (Theobroma grandiflorum) pulp
enthalten in:
Journal of the science of food and agriculture
| 2000
von
Silva, F.
|
Sims, C.
|
Balaban, M.
| +2
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216
Colour changes in thermally processed cupuaça (Theobroma grandiflorum) puree: Critical times and kinetics modelling
enthalten in:
International journal of food science & technology
| 1999
von
Silva, F.
|
Silva, C.
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217
Colour changes in thermally processed cupuaça (Theobroma grandiflorum) puree: Critical times and kinetics modelling
enthalten in:
International journal of food science & technology
| 1999
von
Silva, F.
|
Silva, C.
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218
Thermal inactivation of Alicyclobacillus acidoterrestris spores under different temperature, soluble solids and pH conditions for the design of fruit processes
enthalten in:
International journal of food microbiology
| 1999
von
Silva, F.
|
Gibbs, P.
|
Vieira, M.
| +1
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