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Refinado por: autor: World Congress of Food Science and Technology remover
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1
The book of abstracts : 7th World Congress of Food Science and Technology, Raffles City, Singapore, 28 Sept. to 2 Oct. 1987
Material Type:
Livro 		Adicionar ao Meu Espaço

The book of abstracts : 7th World Congress of Food Science and Technology, Raffles City, Singapore, 28 Sept. to 2 Oct. 1987

World Congress of Food Science and Technology (7th 1987 Singapore, SI) Singapore Institute of Food Science & Technology; International Union of Food Science and Technology

Singapore Singapore Institute of Food Science and Technology 1987?

Localização: ESALQ - Biblioteca Central    (E 1157 7/1987 abstracts )(Acessar)

2
Brazil low cost protein concentrate by biomass from water hyacinth ( eichhornia cassipes )
Brazil low cost protein concentrate by biomass from water hyacinth ( eichhornia cassipes )
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Brazil low cost protein concentrate by biomass from water hyacinth ( eichhornia cassipes )

M O Andrade World Congress of Food Science and Technology (7. 1987 Singapore)

Book of Abstracts Singapore : Singapore Institute of Food Science & Technology, 1987

Singapore Singapore Institute of Food Science & Technology 1987

Item não circula. Consulte sua biblioteca.(Acessar)

3
Nutritive values of fresh and processed fish - pimelodus clarias
Nutritive values of fresh and processed fish - pimelodus clarias
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Nutritive values of fresh and processed fish - pimelodus clarias

M O Andrade World Congress of Food Science and Technology (7. 1987 Singapore)

Book of Abstracts Singapore : Singapore Institute of Food Science & Technology, 1987

Singapore Singapore Institute of Food Science & Technology 1987

Item não circula. Consulte sua biblioteca.(Acessar)

4
Prevention of aflatoxin contamination on peanuts after harvest and during store
Prevention of aflatoxin contamination on peanuts after harvest and during store
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Prevention of aflatoxin contamination on peanuts after harvest and during store

Homero Fonseca J N Nogueira; M A Calori; World Congress of Food Science and Technology (7. 1987 Singapore)

Book of Abstracts Singapore : Singapore Institute of Food Science Technology, 1987

Singapore Singapore Institute of Food Science Technology 1987

Item não circula. Consulte sua biblioteca.(Acessar)

5
Effect of phospholipid composition on the functional aspects of lung proteins related to extrusion
Effect of phospholipid composition on the functional aspects of lung proteins related to extrusion
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Effect of phospholipid composition on the functional aspects of lung proteins related to extrusion

José Alfredo Gomes Areas M J C Alcocer; E M A Mota; World Congress of Food Science and Technology (7. 1987 Singapura)

Book of Abstracts Singapura : Syngapore Institute of Food Science & Technology, 1987

Singapura Syngapore Institute of Food Science & Technology 1987

Item não circula. Consulte sua biblioteca.(Acessar)

6
Brazilian cheese enrihed with calcium caseinat characterization by response surface analysis and principal component analysis
Brazilian cheese enrihed with calcium caseinat characterization by response surface analysis and principal component analysis
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Brazilian cheese enrihed with calcium caseinat characterization by response surface analysis and principal component analysis

Carmen Cecília Tadini 1954- World Congress of Food Science and Technology (10. 1999 Sidney)

Abstracts Sidney : Institute of Food Science and Technology, 1999

Sidney Australian Institute of Food Science and Technology 1999

Item não circula. Consulte sua biblioteca.(Acessar)

7
Investigation into the interaction effects of chemical compounds and heat treatment on polyphenolixidade activity of somu fruits and vegetables
Investigation into the interaction effects of chemical compounds and heat treatment on polyphenolixidade activity of somu fruits and vegetables
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Investigation into the interaction effects of chemical compounds and heat treatment on polyphenolixidade activity of somu fruits and vegetables

J N Nogueira M E M Almeida; World Congress of Food Science and Technology (8. 1991 Toronto)

Program and Abstracts Toronto : Canadian Institute of Food Science and Technology, 1991

Toronto Canadian Institute of Food Science and Technology 1991

Localização: ESALQ - Biblioteca Central    (E 1157 8/1991 abstracts ) e outros locais(Acessar)

8
Effect of enzyme inactivation and processing temperature on flow behavior of banana purée
Effect of enzyme inactivation and processing temperature on flow behavior of banana purée
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Effect of enzyme inactivation and processing temperature on flow behavior of banana purée

Carmen Cecília Tadini 1954- E Freitas; World Congress of Food Science and Technology (10. 1999 Sidney)

Abstracts Sidney : Institute of Food Science and Technology, 1999

Sidney Australian Institute of Food Science and Technology 1999

Item não circula. Consulte sua biblioteca.(Acessar)

9
Minimal heat treatment for enzyme inactivation of orange juice in pilot-scale experiments
Minimal heat treatment for enzyme inactivation of orange juice in pilot-scale experiments
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Minimal heat treatment for enzyme inactivation of orange juice in pilot-scale experiments

Han Byul Kim Carmen Cecília Tadini 1954-; R. K Singh (Rakesh K.); World Congress of Food Science and Technology (10. 1999 Sidney)

Abstracts Sidney : Institute of Food Science and Technology, 1999

Sidney Australian Institute of Food Science and Technology 1999

Item não circula. Consulte sua biblioteca.(Acessar)

10
Relation between quality and rheological properties of latic beverages
Relation between quality and rheological properties of latic beverages
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Relation between quality and rheological properties of latic beverages

Maricê Nogueira de Oliveira A. L. B Penna; Kátia Sivieri; World Congress of Food Science and Technology (10. 1999 Sidney)

Abstracts Sydney : Australian Institute of Food Science and Technology Incorporated/International Union of Food Science and Technology, 1999

Sydney Australian Institute of Food Science and Technology Incorporated/International Union of Food Science and Technology 1999

Item não circula. Consulte sua biblioteca.(Acessar)

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