Aplicação de campos elétricos pulsados de alta intensidade na conservação do suco de laranja
In the search for fresh or minimally processed products, a need for adaptation in the food industry was created and new technologies have been studied and tested. Fresh products have a very short shelf life and to be microbiologically stabilized thermal processes such as pasteurization are usually u...
Na minha lista:
| Autor principal: | |
|---|---|
| Outros Autores: | |
| Formato: | bachelorThesis |
| Idioma: | pt_BR |
| Publicado em: |
Universidade Federal do Rio Grande do Norte
|
| Assuntos: | |
| Endereço do item: | https://repositorio.ufrn.br/handle/123456789/33656 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|