Quality properties and mathematical modeling of vinasse films obtained under different conditions-Reference-Cited by-同舟云学术

Quality properties and mathematical modeling of vinasse films obtained under different conditions

Published:2020-04-29 Issue:6 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Cortes Lionel¹,Pérez‐Won Mario²,Lemus‐Mondaca Roberto³^ORCID,Giovagnoli‐Vicuna Claudia¹^ORCID,Uribe Elsa¹⁴^ORCID

Affiliation:

1. Departamento de Ingeniería en Alimentos Universidad de La Serena La Serena Chile

2. Departamento de Ingeniería en Alimentos Universidad del Bío‐Bío Chillán Chile

3. Departamento de Ciencia de los Alimentos y Tecnología Química Facultad de Ciencias Químicas y Farmacéuticas Universidad de Chile IndependenciaSantiago Chile

4. Instituto de Investigación Multidisciplinario en Ciencia y TecnologíaUniversidad de La Serena La Serena Chile

Funder

Departamento de Ingeniería en Alimentos, Universidad de La Serena

Compañía Pisquera de Chile

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14477

Reference36 articles.

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4. Agrochemical characterisation of “alperujo”, a solid by-product of the two-phase centrifugation method for olive oil extraction

5. Association of Official Analytical Chemists;AOAC,1990

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