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Camila Augusto Perussello, Viviana Cocco Mariani, Maria Lúcia Masson, Fernanda de Castilhos
Pág. 167 - 173
The knowledge about thermophysical properties of foods is especially important in thermal processing, influencing the design, optimization and cost reduction of the process, as well as the quality and safety of the final product. This article deals with ...
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