Microstructural characterization of deep-fat fried formulated products using confocal scanning laser microscopy and a non-invasive double staining procedure

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dc.contributor.authorMoreno Constenla, María Carolina
dc.contributor.authorBouchon Aguirre, Pedro Alejandro
dc.date.accessioned2021-01-14T19:11:50Z
dc.date.available2021-01-14T19:11:50Z
dc.date.issued2013
dc.format.extent9 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1016/j.jfoodeng.2013.03.007
dc.identifier.issn0260-8774
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2013.03.007
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/50436
dc.issue.numeroNo. 2
dc.language.isoen
dc.nota.accesoContenido parcial
dc.pagina.final246
dc.pagina.inicio238
dc.revistaJournal of Food Engineeringes_ES
dc.rightsacceso restringido
dc.titleMicrostructural characterization of deep-fat fried formulated products using confocal scanning laser microscopy and a non-invasive double staining procedurees_ES
dc.typeartículo
dc.volumenVol. 118
sipa.codpersvinculados18031
sipa.codpersvinculados71999
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