Optimization of the concentration of antioxidants in egg atomized using response surface methodology

Michelle Garcêz de Carvalho; Alfredo Tenuta Filho

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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Optimization of the concentration of antioxidants in egg atomized using response surface methodology

Michelle Garcêz de Carvalho ¹ ; Alfredo Tenuta Filho ²

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Michelle Garcêz de Carvalho; Alfredo Tenuta Filho. Optimization of the concentration of antioxidants in egg atomized using response surface methodology. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/optimization-of-the-concentration-of-antioxidants-in-egg-atomized-using-response?lang=en>. Acesso em: 13 Jun. 2026. Copy citation

Michelle Garcêz de Carvalho, 2022, Optimization of the concentration of antioxidants in egg atomized using response surface methodology. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/optimization-of-the-concentration-of-antioxidants-in-egg-atomized-using-response?lang=en>. Copy citation

Michelle Garcêz de Carvalho. (2022, May). Optimization of the concentration of antioxidants in egg atomized using response surface methodology. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Michelle Garcêz de Carvalho, Optimization of the concentration of antioxidants in egg atomized using response surface methodology. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/optimization-of-the-concentration-of-antioxidants-in-egg-atomized-using-response?lang=en Copy citation

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¹ Universidade Federal de Sergipe ;

² FCF/USP

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Food Processing

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