Siguemoto, Érica Sayuri 
; Gut, Jorge Andrey Wilhelms ; Dimitrakis, Georgios ; Curet, Sebastien ; Boillereaux, Lionel
Subjects: CAMARÃO, AQUECIMENTO, TECNOLOGIA DE MICRO-ONDAS, TERCEIRA DIMENSÃO
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SIGUEMOTO, Érica Sayuri et al. Evaluation of microwave applicator Design on electromagnetic field distribution and heating pattern of cooked peeled shrimp. Foods, v. 10, n. 8, p. 1-16, 2021Tradução . . Disponível em: https://doi.org/10.3390/foods10081903. Acesso em: 09 nov. 2024.APA
Siguemoto, É. S., Gut, J. A. W., Dimitrakis, G., Curet, S., & Boillereaux, L. (2021). Evaluation of microwave applicator Design on electromagnetic field distribution and heating pattern of cooked peeled shrimp. Foods, 10( 8), 1-16. doi:10.3390/foods10081903NLM
Siguemoto ÉS, Gut JAW, Dimitrakis G, Curet S, Boillereaux L. Evaluation of microwave applicator Design on electromagnetic field distribution and heating pattern of cooked peeled shrimp [Internet]. Foods. 2021 ; 10( 8): 1-16.[citado 2024 nov. 09 ] Available from: https://doi.org/10.3390/foods10081903Vancouver
Siguemoto ÉS, Gut JAW, Dimitrakis G, Curet S, Boillereaux L. Evaluation of microwave applicator Design on electromagnetic field distribution and heating pattern of cooked peeled shrimp [Internet]. Foods. 2021 ; 10( 8): 1-16.[citado 2024 nov. 09 ] Available from: https://doi.org/10.3390/foods10081903
