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Filtros : "Instituto Nacional de Tecnología Industrial. Buenos Aires, Argentina" "2013" "EESC" Removidos: "Universidade do Minho. Portugal" "ROZENFELD, HENRIQUE" "Malásia" Limpar

Filtros

Artigo de periodico
Epoxidized soybean oil: evaluation of oxidative stabilization and metal quenching/heat transfer performance (2013)
Otero, Rosa Lucia Simencio; Canale, Lauralice de Campos Franceschini; Schicchi, Diego Said; Agaliotis, Eliana; Totten, George Edward; Sanchez Sarmiento, Gustavo
Source: Journal of Materials Engineering and Performance. Unidade: EESC
Subjects: TRANSFERÊNCIA DE CALOR, TÊMPERA, ÓLEO DE SOJA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OTERO, Rosa Lucia Simencio et al. Epoxidized soybean oil: evaluation of oxidative stabilization and metal quenching/heat transfer performance. Journal of Materials Engineering and Performance, v. 22, n. 7, p. 1937-1944, 2013Tradução . . Disponível em: https://doi.org/10.1007/s11665-013-0546-7. Acesso em: 23 jun. 2024.
APA
Otero, R. L. S., Canale, L. de C. F., Schicchi, D. S., Agaliotis, E., Totten, G. E., & Sanchez Sarmiento, G. (2013). Epoxidized soybean oil: evaluation of oxidative stabilization and metal quenching/heat transfer performance. Journal of Materials Engineering and Performance, 22( 7), 1937-1944. doi:10.1007/s11665-013-0546-7
NLM
Otero RLS, Canale L de CF, Schicchi DS, Agaliotis E, Totten GE, Sanchez Sarmiento G. Epoxidized soybean oil: evaluation of oxidative stabilization and metal quenching/heat transfer performance [Internet]. Journal of Materials Engineering and Performance. 2013 ; 22( 7): 1937-1944.[citado 2024 jun. 23 ] Available from: https://doi.org/10.1007/s11665-013-0546-7
Vancouver
Otero RLS, Canale L de CF, Schicchi DS, Agaliotis E, Totten GE, Sanchez Sarmiento G. Epoxidized soybean oil: evaluation of oxidative stabilization and metal quenching/heat transfer performance [Internet]. Journal of Materials Engineering and Performance. 2013 ; 22( 7): 1937-1944.[citado 2024 jun. 23 ] Available from: https://doi.org/10.1007/s11665-013-0546-7
Artigo de periodico
Heat transfer properties of a series of oxidized and unoxidized vegetable oils in comparison with petroleum oil-based quenchants (2013)
Souza, Ester Carvalho de; Canale, Lauralice de Campos Franceschini; Sanchez Sarmiento, Gustavo; Agaliotis, Eliana; Carrara, Juan C.; Schicchi, Diego Said; Totten, George Edward
Source: Journal of Materials Engineering and Performance. Unidade: EESC
Subjects: ANTIOXIDANTES, TÊMPERA, ÓLEO DE SOJA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOUZA, Ester Carvalho de et al. Heat transfer properties of a series of oxidized and unoxidized vegetable oils in comparison with petroleum oil-based quenchants. Journal of Materials Engineering and Performance, v. 22, n. 7, p. 1871-1878, 2013Tradução . . Disponível em: https://doi.org/10.1007/s11665-013-0514-2. Acesso em: 23 jun. 2024.
APA
Souza, E. C. de, Canale, L. de C. F., Sanchez Sarmiento, G., Agaliotis, E., Carrara, J. C., Schicchi, D. S., & Totten, G. E. (2013). Heat transfer properties of a series of oxidized and unoxidized vegetable oils in comparison with petroleum oil-based quenchants. Journal of Materials Engineering and Performance, 22( 7), 1871-1878. doi:10.1007/s11665-013-0514-2
NLM
Souza EC de, Canale L de CF, Sanchez Sarmiento G, Agaliotis E, Carrara JC, Schicchi DS, Totten GE. Heat transfer properties of a series of oxidized and unoxidized vegetable oils in comparison with petroleum oil-based quenchants [Internet]. Journal of Materials Engineering and Performance. 2013 ; 22( 7): 1871-1878.[citado 2024 jun. 23 ] Available from: https://doi.org/10.1007/s11665-013-0514-2
Vancouver
Souza EC de, Canale L de CF, Sanchez Sarmiento G, Agaliotis E, Carrara JC, Schicchi DS, Totten GE. Heat transfer properties of a series of oxidized and unoxidized vegetable oils in comparison with petroleum oil-based quenchants [Internet]. Journal of Materials Engineering and Performance. 2013 ; 22( 7): 1871-1878.[citado 2024 jun. 23 ] Available from: https://doi.org/10.1007/s11665-013-0514-2

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