Oishi, Tamires Kawahara 
; Gut, Jorge Andrey Wilhelms
Source: Journal International Journal of Food Engineering. Unidade: EP
Subjects: MANGA, PASTEURIZAÇÃO
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ABNT
OISHI, Tamires Kawahara e GUT, Jorge Andrey Wilhelms. Modeling time-temperature history and sterilization value of mango puree under conventional and microwave assisted pasteurization. Journal International Journal of Food Engineering, v. 17, n. 9, p. 737–745, 2021Tradução . . Disponível em: https://doi.org/10.1515/ijfe-2020-0335. Acesso em: 23 maio 2024.APA
Oishi, T. K., & Gut, J. A. W. (2021). Modeling time-temperature history and sterilization value of mango puree under conventional and microwave assisted pasteurization. Journal International Journal of Food Engineering, 17( 9), 737–745. doi:10.1515/ijfe-2020-0335NLM
Oishi TK, Gut JAW. Modeling time-temperature history and sterilization value of mango puree under conventional and microwave assisted pasteurization [Internet]. Journal International Journal of Food Engineering. 2021 ; 17( 9): 737–745.[citado 2024 maio 23 ] Available from: https://doi.org/10.1515/ijfe-2020-0335Vancouver
Oishi TK, Gut JAW. Modeling time-temperature history and sterilization value of mango puree under conventional and microwave assisted pasteurization [Internet]. Journal International Journal of Food Engineering. 2021 ; 17( 9): 737–745.[citado 2024 maio 23 ] Available from: https://doi.org/10.1515/ijfe-2020-0335
