MONTE CARLO SIMULATION OF ORANGE JUICE PECTINMETHYLESTERASE (PME) INACTIVATION BY COMBINED PROCESSES OF HIGH HYDROSTATIC PRESSURE (HHP) AND TEMPERATURE

dc.creatorV. Serment-Moreno
dc.creatorH. Mujica-Paz
dc.creatorJ.A. Torres
dc.creatorJ. Welti-Chanes
dc.date.accessioned2019-10-08T20:36:09Z
dc.date.accessioned2022-10-13T23:16:55Z
dc.date.available2019-10-08T20:36:09Z
dc.date.available2022-10-13T23:16:55Z
dc.date.created2019-10-08T20:36:09Z
dc.identifierhttp://hdl.handle.net/11285/635219
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4233695
dc.publisherUniversidad Autónoma Metropolitana Unidad Iztapalapa
dc.relationhttp://www.redalyc.org/revista.oa?id=620
dc.rightsRevista Mexicana de Ingeniería Química
dc.sourceRevista Mexicana de Ingeniería Química (México) Num.3 Vol.11
dc.subjectIngeniería
dc.subjectProcess simulation
dc.subjectMonte Carlo
dc.subjectorange juice
dc.subjecthigh hydrostatic pressure (HHP)
dc.subjectpectinmethylesterase (PME)
dc.titleMONTE CARLO SIMULATION OF ORANGE JUICE PECTINMETHYLESTERASE (PME) INACTIVATION BY COMBINED PROCESSES OF HIGH HYDROSTATIC PRESSURE (HHP) AND TEMPERATURE
dc.typeArtículo científico


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