Consulta: (autoria:"WELTI-CHANES, J.")
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Data/hora: 15/06/2024 07:47:06

GUTIÉRREZ-LÓPEZ, G. F.; BARBOSA-CÁNOVAS, G. V.; WELTI-CHANES, J.; PARADA-ARIAS, E. Food Engineering: Integrated Approaches. Springer eBooks. v.: digital Food Engineering series,
URL: https://dx.doi.org/10.1007/978-0-387-75430-7
Biblioteca(s): Ebooks.

ROSENTHAL, A.; DELIZA, R.; WELTI-CHANES, J.; BARBOSA-CÁNOVAS, G. (ed.). Fruit Preservation: Novel and Conventional Technologies. New York: Springer, 2018. xv, 532 p. il. (Food Engineering Series)
Biblioteca(s): Embrapa Agroindústria de Alimentos.

ROSENTHAL, A.; POKHREL, P. R.; BARBOSA-CÁNOVAS, G. V.; BARBOSA-CÁNOVAS, G. B.; FERREIRA, E. H. da R.; TIBURSKI, J. H.; WELTI-CHANES, J. High Pressure Processing of Fruit Products. In: ROSENTHAL, A.; DELIZA, R.; WELTI-CHANES, J.; BARBOSA-CÁNOVAS, G. (Ed.). Fruit Preservation: Novel and Conventional Technologies. New York: Springer, 2018. xv, 532 p. il. (Food Engineering Series). Cap. 13. p. 351-398.
Biblioteca(s): Embrapa Agroindústria de Alimentos.