APPLICATION OF ULTRASOUND IN FOOD TECHNOLOGY

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ZBIGNIE W.; STADINK W.

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Journal Paper

Paper Information

Journal: ACTA SCIENCE Year:2007 | Volume:6 | Issue:- Page(s): 89-99

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Information Journal Paper

Title

APPLICATION OF ULTRASOUND IN FOOD TECHNOLOGY

Author(s)

ZBIGNIE W. | STADINK W. | Issue Writer Certificate

Keywords

Not Registered.

Abstract

Cites

APPLICATION OF ULTRASONIC WAVES IN BLEACHING OF SOYBEAN OIL AND DETERMINATION OF TIME AND TEMPERATURE FOR ULTRASONIC BATH

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APA: Copy

ZBIGNIE, W., & STADINK, W.. (2007). APPLICATION OF ULTRASOUND IN FOOD TECHNOLOGY. ACTA SCIENCE, 6(-), 89-99. SID. https://sid.ir/paper/672214/en

Vancouver: Copy

ZBIGNIE W., STADINK W.. APPLICATION OF ULTRASOUND IN FOOD TECHNOLOGY. ACTA SCIENCE[Internet]. 2007;6(-):89-99. Available from: https://sid.ir/paper/672214/en

IEEE: Copy

W. ZBIGNIE, and W. STADINK, “APPLICATION OF ULTRASOUND IN FOOD TECHNOLOGY,” ACTA SCIENCE, vol. 6, no. -, pp. 89–99, 2007, [Online]. Available: https://sid.ir/paper/672214/en

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