Thermal inactivation of Byssochlamys nivea in pineapple juice combined with preliminary high pressure treatments.

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dc.contributorELISA HELENA DA ROCHA FERREIRA, UFRJ; AMAURI ROSENTHAL, CTAA; VERÔNICA CALADO, UFRJ; JORGE SARAIVA, AVEIRO UNIVERSITY; SÓNIA MENDO, AVEIRO UNIVERSITY; PILAR RODRIGUES DE MASSAGUER, FTPT ANDRÉ TOSELLO.
dc.creatorFERREIRA, E. H. da R.
dc.creatorROSENTHAL, A.
dc.creatorCALADO, V.
dc.creatorSARAIVA, J.
dc.creatorMENDO, S.
dc.creatorMASSAGUER, P. R. de
dc.date2012-02-28T11:11:11Z
dc.date2012-02-28T11:11:11Z
dc.date2012-02-28T11:11:11Z
dc.date2012-02-28T11:11:11Z
dc.date2012-02-28
dc.date2011
dc.date2012-02-28T11:11:11Z
dc.date.accessioned2026-06-30T23:07:45Z
dc.identifierIn: INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD, 11., 2011, Athens. Food process engineering in a changing world: proceedings... Athens: National Technical University of Athens, 2011.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/916916
dc.identifier.urihttp://hdl.handle.net/123456789/374631
dc.languageeng
dc.rightsopenAccess
dc.subjectInativação térmica
dc.subjectSuco de abacaxi
dc.subjectByssochlamys nivea
dc.titleThermal inactivation of Byssochlamys nivea in pineapple juice combined with preliminary high pressure treatments.
dc.typeArtigo em anais e proceedings

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