Assuntos: ETANOL, INFRAVERMELHO, SECAGEM DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS, ULTRASSOM
ABNT
ROJAS SILVA, Meliza Lindsay. Emerging technologies to improve food drying: ultrasound and ethanol on convective and infrared drying. 2020. Tese (Doutorado) – Universidade de São Paulo, Piracicaba, 2020. Disponível em: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-06032020-150533/. Acesso em: 23 ago. 2024.APA
Rojas Silva, M. L. (2020). Emerging technologies to improve food drying: ultrasound and ethanol on convective and infrared drying (Tese (Doutorado). Universidade de São Paulo, Piracicaba. Recuperado de http://www.teses.usp.br/teses/disponiveis/11/11141/tde-06032020-150533/NLM
Rojas Silva ML. Emerging technologies to improve food drying: ultrasound and ethanol on convective and infrared drying [Internet]. 2020 ;[citado 2024 ago. 23 ] Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-06032020-150533/Vancouver
Rojas Silva ML. Emerging technologies to improve food drying: ultrasound and ethanol on convective and infrared drying [Internet]. 2020 ;[citado 2024 ago. 23 ] Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-06032020-150533/