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Filtros : "Universidade Tecnológica Federal do Paraná (UTFPR)" "Espanha" Removidos: "Universidade Federal do Rio de Janeiro (UFRJ)" "GUIMARÃES FILHO, ZWINGLIO DE OLIVEIRA" "1943" Limpar

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  • Trabalho de evento

    An immersed boundary level-set based approach for fluid-shell interaction with impact (2013)

    Sanches, Rodolfo André Kuche; Carrazedo, Rogério; Coda, Humberto Breves

    Source: Proceedings. Conference titles: International Conference on Computational Methods for Coupled Problems in Science and Engineering. Unidade: EESC

    Subjects: MÉTODO DOS ELEMENTOS FINITOS, INTERAÇÃO FLUIDO-ESTRUTURA

    Acesso à fonteHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      SANCHES, Rodolfo André Kuche e CARRAZEDO, Rogério e CODA, Humberto Breves. An immersed boundary level-set based approach for fluid-shell interaction with impact. 2013, Anais.. Barcelona: CIMNE, 2013. Disponível em: http://congress.cimne.com/coupled2013/proceedings/full/p653.pdf. Acesso em: 25 ago. 2024.

    • APA

      Sanches, R. A. K., Carrazedo, R., & Coda, H. B. (2013). An immersed boundary level-set based approach for fluid-shell interaction with impact. In Proceedings. Barcelona: CIMNE. Recuperado de http://congress.cimne.com/coupled2013/proceedings/full/p653.pdf

    • NLM

      Sanches RAK, Carrazedo R, Coda HB. An immersed boundary level-set based approach for fluid-shell interaction with impact [Internet]. Proceedings. 2013 ;[citado 2024 ago. 25 ] Available from: http://congress.cimne.com/coupled2013/proceedings/full/p653.pdf

    • Vancouver

      Sanches RAK, Carrazedo R, Coda HB. An immersed boundary level-set based approach for fluid-shell interaction with impact [Internet]. Proceedings. 2013 ;[citado 2024 ago. 25 ] Available from: http://congress.cimne.com/coupled2013/proceedings/full/p653.pdf

  • Parte de monografia/livro

    Meat and meat products microstructure and their eating quality (2012)

    Shimokomaki, Massami; Ida, Elza Iouko; Kato, Talita; Pedrão, Mayka R.; Coró, Fabio A. G.; Hernandez-Blazquez, Francisco Javier

    Source: Current microscopy contributions to advances in science and technology. Unidade: FMVZ

    Subjects: MICROSCOPIA, QUALIDADE DOS ALIMENTOS, TECNOLOGIA DE ALIMENTOS

    Acesso à fonteHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      SHIMOKOMAKI, Massami et al. Meat and meat products microstructure and their eating quality. Current microscopy contributions to advances in science and technology. Tradução . Badajoz: Faculdade de Medicina Veterinária e Zootecnia, Universidade de São Paulo, 2012. . Disponível em: http://www.formatex.info/microscopy5/book/486-495.pdf. Acesso em: 25 ago. 2024.

    • APA

      Shimokomaki, M., Ida, E. I., Kato, T., Pedrão, M. R., Coró, F. A. G., & Hernandez-Blazquez, F. J. (2012). Meat and meat products microstructure and their eating quality. In Current microscopy contributions to advances in science and technology. Badajoz: Faculdade de Medicina Veterinária e Zootecnia, Universidade de São Paulo. Recuperado de http://www.formatex.info/microscopy5/book/486-495.pdf

    • NLM

      Shimokomaki M, Ida EI, Kato T, Pedrão MR, Coró FAG, Hernandez-Blazquez FJ. Meat and meat products microstructure and their eating quality [Internet]. In: Current microscopy contributions to advances in science and technology. Badajoz: Faculdade de Medicina Veterinária e Zootecnia, Universidade de São Paulo; 2012. [citado 2024 ago. 25 ] Available from: http://www.formatex.info/microscopy5/book/486-495.pdf

    • Vancouver

      Shimokomaki M, Ida EI, Kato T, Pedrão MR, Coró FAG, Hernandez-Blazquez FJ. Meat and meat products microstructure and their eating quality [Internet]. In: Current microscopy contributions to advances in science and technology. Badajoz: Faculdade de Medicina Veterinária e Zootecnia, Universidade de São Paulo; 2012. [citado 2024 ago. 25 ] Available from: http://www.formatex.info/microscopy5/book/486-495.pdf
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