Differences Between the Order Model and the Weibull Model in the Modeling of the Enzymatic Browning

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dc.contributor.authorQuevedo, R.
dc.contributor.authorDíaz, O.
dc.contributor.authorValencia, E.
dc.contributor.authorPedreschi Plasencia, Franco
dc.contributor.authorBastias, J.
dc.contributor.authorSiche, R.
dc.date.accessioned2020-08-07T13:54:22Z
dc.date.available2020-08-07T13:54:22Z
dc.date.issued2016
dc.format.extent7 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1007/s11947-016-1775-1
dc.identifier.issn1935-5130
dc.identifier.issn1935-5149
dc.identifier.urihttps://doi.org/10.1007/s11947-016-1775-1
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/38361
dc.identifier.wosidWOS:000385252800016
dc.issue.numeroNo. 11
dc.language.isoen
dc.nota.accesoContenido parcial
dc.pagina.final1967
dc.pagina.inicio1961
dc.revistaFood and Bioprocess Technologyes_ES
dc.rightsacceso restringido
dc.subject.ddc620
dc.subject.deweyIngenieríaes_ES
dc.subject.otherTecnología de los alimentoses_ES
dc.subject.otherFrutas - Análisises_ES
dc.titleDifferences Between the Order Model and the Weibull Model in the Modeling of the Enzymatic Browninges_ES
dc.typeartículo
dc.volumenVol. 9
sipa.codpersvinculados18770
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