ATOMIZING SPRAY SYSTEMS FOR APPLICATION OF EDIBLE COATINGS

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RICARDO D.; ANDRADE O.; FERNANDO A.O.

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Journal Paper

Paper Information

Journal: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY Year:2012 | Volume:11 | Issue:3 Page(s): 323-337

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Information Journal Paper

Title

ATOMIZING SPRAY SYSTEMS FOR APPLICATION OF EDIBLE COATINGS

Author(s)

RICARDO D. | ANDRADE O. | FERNANDO A.O. | Issue Writer Certificate

Keywords

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Abstract

Cites

THE EFFECT OF TWO PACKAGING METHODS BASED ON NANO-CHITOSAN ON THE MICROBIAL PROPERTIES OF TWO VARIETIES OF APRICOT (58-SHAHROOD AND CHIN KALAGHI)

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APA: Copy

RICARDO, D., ANDRADE, O., & FERNANDO, A.O.. (2012). ATOMIZING SPRAY SYSTEMS FOR APPLICATION OF EDIBLE COATINGS. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 11(3), 323-337. SID. https://sid.ir/paper/673275/en

Vancouver: Copy

RICARDO D., ANDRADE O., FERNANDO A.O.. ATOMIZING SPRAY SYSTEMS FOR APPLICATION OF EDIBLE COATINGS. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY[Internet]. 2012;11(3):323-337. Available from: https://sid.ir/paper/673275/en

IEEE: Copy

D. RICARDO, O. ANDRADE, and A.O. FERNANDO, “ATOMIZING SPRAY SYSTEMS FOR APPLICATION OF EDIBLE COATINGS,” COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, vol. 11, no. 3, pp. 323–337, 2012, [Online]. Available: https://sid.ir/paper/673275/en

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