Castro, I. A. C. L., Vicente, A. A., Macedo, B. R., & Teixeira, J. A. (2004). Comparison of the Thermal Inactivation Kinetics of Byssochlamys fulva and Three Enzymes used as TTIs for Various Food Processes under Conventional and Ohmic Heating.
Citação do estilo Chicago (17ª ed.)Castro, Inês Alexandra Casaca Lage, A. A. Vicente, B. R. Macedo, e J. A. Teixeira. Comparison of the Thermal Inactivation Kinetics of Byssochlamys Fulva and Three Enzymes Used as TTIs for Various Food Processes Under Conventional and Ohmic Heating. 2004.
Citação MLA (8ª ed.)Castro, Inês Alexandra Casaca Lage, et al. Comparison of the Thermal Inactivation Kinetics of Byssochlamys Fulva and Three Enzymes Used as TTIs for Various Food Processes Under Conventional and Ohmic Heating. 2004.
Nota: a formatação da citação pode não corresponder 100% ao definido pela respectiva norma.