Mass transfer and salt diffusivities in the wet salting of aquacultured shrimp in limited volumes (2005)
- Authors:
- Autor USP: GABAS, ANA LUCIA - FZEA
- Unidade: FZEA
- Subjects: ENGENHARIA DE ALIMENTOS; INDÚSTRIA DE ALIMENTOS; OPERAÇÕES UNITÁRIAS
- Language: Inglês
- Imprenta:
- Publisher: Universidad Simón Bolivar
- Publisher place: Caracas
- Date published: 2005
- Source:
- Título: Anais
- Conference titles: Congreso Latinoamericano de Transferencia de Calor y Materia
-
ABNT
TELIS ROMERO, Javier e TELIS, Vânia Regina Nicoletti e GABAS, Ana Lúcia. Mass transfer and salt diffusivities in the wet salting of aquacultured shrimp in limited volumes. 2005, Anais.. Caracas: Universidad Simón Bolivar, 2005. . Acesso em: 19 nov. 2024. -
APA
Telis Romero, J., Telis, V. R. N., & Gabas, A. L. (2005). Mass transfer and salt diffusivities in the wet salting of aquacultured shrimp in limited volumes. In Anais. Caracas: Universidad Simón Bolivar. -
NLM
Telis Romero J, Telis VRN, Gabas AL. Mass transfer and salt diffusivities in the wet salting of aquacultured shrimp in limited volumes. Anais. 2005 ;[citado 2024 nov. 19 ] -
Vancouver
Telis Romero J, Telis VRN, Gabas AL. Mass transfer and salt diffusivities in the wet salting of aquacultured shrimp in limited volumes. Anais. 2005 ;[citado 2024 nov. 19 ] - Determinação do calor isostérico de sorção para a manga da variedade Haden
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