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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/36165
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dc.contributor.authorCoimbra, JSR-
dc.contributor.authorGabas, A. L.-
dc.contributor.authorMinim, L. A.-
dc.contributor.authorRojas, EEG-
dc.contributor.authorTelis, VRN-
dc.contributor.authorTelis-Romero, J.-
dc.date.accessioned2014-05-20T15:25:50Z-
dc.date.accessioned2016-10-25T18:00:24Z-
dc.date.available2014-05-20T15:25:50Z-
dc.date.available2016-10-25T18:00:24Z-
dc.date.issued2006-05-01-
dc.identifierhttp://dx.doi.org/10.1016/j.jfoodeng.2005.01.043-
dc.identifier.citationJournal of Food Engineering. Oxford: Elsevier B.V., v. 74, n. 2, p. 186-190, 2006.-
dc.identifier.issn0260-8774-
dc.identifier.urihttp://hdl.handle.net/11449/36165-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/36165-
dc.description.abstractDensity, heat capacity and thermal conductivity of liquid egg products, such as egg white, egg yolk, whole egg and various white and yolk blends, were determined as affected by temperature and water content ranging from 273 to 311 K and 51.8 to 88.2% (mass), respectively. Polynomial models fitted the experimental data very well, showing a linear relationship both for temperature and water content. (c) 2005 Published by Elsevier Ltd.en
dc.format.extent186-190-
dc.language.isoeng-
dc.publisherElsevier B.V.-
dc.sourceWeb of Science-
dc.titleDensity, heat capacity and thermal conductivity of liquid egg productsen
dc.typeoutro-
dc.contributor.institutionUniversidade Federal de Viçosa (UFV)-
dc.contributor.institutionUniversidade de São Paulo (USP)-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationUniv Fed Vicosa, Dept Food Technol, BR-36571000 Vicosa, MG, Brazil-
dc.description.affiliationUniv São Paulo, FZEA, Dept Food Engn, BR-13635900 Pirassununga, SP, Brazil-
dc.description.affiliationUNESP, Dept Food Engn & Technol, BR-15054000 Sao Jose do Rio Preto, SP, Brazil-
dc.description.affiliationUnespUNESP, Dept Food Engn & Technol, BR-15054000 Sao Jose do Rio Preto, SP, Brazil-
dc.identifier.doi10.1016/j.jfoodeng.2005.01.043-
dc.identifier.wosWOS:000234528800003-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofJournal of Food Engineering-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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