SRIVASTAV, Shivmurti; ROY, Srishti. Changes in electrical conductivity of liquid foods during ohmic heating. International Journal of Agricultural and Biological Engineering, [S. l.], v. 7, n. 5, p. 133–138, 2014. DOI: 10.25165/ijabe.v7i5.921. Disponível em: https://ijabe.org/index.php/ijabe/article/view/921. Acesso em: 28 jan. 2026.