Source: Journal of Materials Engineering and Performance. Unidade: EESC
Subjects: ANTIOXIDANTES, TÊMPERA, ÓLEO DE SOJA
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: 08 out. 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/s11665-013-0514-2NLM
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 out. 08 ] Available from: https://doi.org/10.1007/s11665-013-0514-2Vancouver
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 out. 08 ] Available from: https://doi.org/10.1007/s11665-013-0514-2