Comparison of the quenching and heat transfer properties of an expanded series of vegetable oils (2011)
- Authors:
- Autor USP: CANALE, LAURALICE DE CAMPOS FRANCESCHINI - EESC
- Unidade: EESC
- Subjects: ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS; OXIDAÇÃO (ESTABILIZAÇÃO); TRANSFERÊNCIA DE CALOR
- Language: Inglês
- Imprenta:
- Conference titles: IFHTSE Congress - International Federation for Heat Treatment and Surface Engineering
-
ABNT
SOUZA, Ester Carvalho de et al. Comparison of the quenching and heat transfer properties of an expanded series of vegetable oils. 2011, Anais.. Glasgow: Escola de Engenharia de São Carlos, Universidade de São Paulo, 2011. . Acesso em: 29 dez. 2025. -
APA
Souza, E. C. de, Friedel, L. F. de O., Totten, G. E., & Canale, L. de C. F. (2011). Comparison of the quenching and heat transfer properties of an expanded series of vegetable oils. In . Glasgow: Escola de Engenharia de São Carlos, Universidade de São Paulo. -
NLM
Souza EC de, Friedel LF de O, Totten GE, Canale L de CF. Comparison of the quenching and heat transfer properties of an expanded series of vegetable oils. 2011 ;[citado 2025 dez. 29 ] -
Vancouver
Souza EC de, Friedel LF de O, Totten GE, Canale L de CF. Comparison of the quenching and heat transfer properties of an expanded series of vegetable oils. 2011 ;[citado 2025 dez. 29 ] - Uphill quenching of alluminum alloys
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