| 000 | 00984 a2200277 4500 | ||
|---|---|---|---|
| 005 | 20250518013618.0 | ||
| 264 | 0 | _c20190516 | |
| 008 | 201905s 0 0 eng d | ||
| 022 | _a1873-2828 | ||
| 024 | 7 |
_a10.1016/j.ultsonch.2018.12.001 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aSilva, Karen Cristina Guedes | |
| 245 | 0 | 0 |
_aSonication technique to produce emulsions: The impact of ultrasonic power and gelatin concentration. _h[electronic resource] |
| 260 |
_bUltrasonics sonochemistry _cApr 2019 |
||
| 300 |
_a286-293 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 |
_aEmulsions _xchemistry |
| 650 | 0 | 4 | _aFood Handling |
| 650 | 0 | 4 | _aFood Storage |
| 650 | 0 | 4 |
_aGelatin _xchemistry |
| 650 | 0 | 4 | _aRheology |
| 650 | 0 | 4 | _aSonication |
| 700 | 1 | _aSato, Ana Carla Kawazoe | |
| 773 | 0 |
_tUltrasonics sonochemistry _gvol. 52 _gp. 286-293 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.ultsonch.2018.12.001 _zAvailable from publisher's website |
| 999 |
_c29171893 _d29171893 |
||