Source: Abstracts. Conference titles: Brazilian Congress of Thermal Sciences and Engineering. Unidade: FZEA
Subjects: REFRIGERAÇÃO, SIMULAÇÃO, ENGENHARIA DE ALIMENTOS, ENGENHARIA (ESTUDO E ENSINO)
ABNT
RABI, José Antonio e CORDEIRO, Rodrigo Bueno e OLIVEIRA, Alessandra Lopes de. Introducing natural-convection chilling to freshmen of a food engineering course: case study aided by numerical simulation. 2006, Anais.. Curitiba: ABCM, 2006. . Acesso em: 21 ago. 2024.APA
Rabi, J. A., Cordeiro, R. B., & Oliveira, A. L. de. (2006). Introducing natural-convection chilling to freshmen of a food engineering course: case study aided by numerical simulation. In Abstracts. Curitiba: ABCM.NLM
Rabi JA, Cordeiro RB, Oliveira AL de. Introducing natural-convection chilling to freshmen of a food engineering course: case study aided by numerical simulation. Abstracts. 2006 ;[citado 2024 ago. 21 ]Vancouver
Rabi JA, Cordeiro RB, Oliveira AL de. Introducing natural-convection chilling to freshmen of a food engineering course: case study aided by numerical simulation. Abstracts. 2006 ;[citado 2024 ago. 21 ]